Serves 4 - 6
1 x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
75 g (3 oz) dried pasta shapes, such as spirelli, farfalle or penne
3 tablespoons olive oil
1 medium onion, finely chopped
1 garlic clove, crushed
6 large eggs, beaten
2 tablespoons milk
75 g (3 oz) mature Cheddar cheese, grated
175 g (6 oz) bottled roast or grilled red peppers, drained and sliced
175 g (6 oz) bottled grilled artichoke hearts, drained and halved
1 teaspoon mixed dried herbs
salt and freshly ground black pepper
* Drain the salmon, reserving 2 tablespoons of the liquid. Remove skin and bones, if desired and break into large chunks. Set aside
* Cook the pasta according to pack instructions. Drain and rinse with cold water
* Heat the olive oil in a large frying pan and cook the onion and garlic gently for about 5 - 6 minutes, until soft and golden
* Beat the eggs and milk together and mix in 2 tablespoons of reserved salmon liquid. Add the pasta, cheese, red pepper pieces, artichoke halves and dried herbs, then season with salt and pepper. Pour into the frying pan and then dot the salmon chunks over the surface. Cook over a medium-low heat until the base of the frittata has set, then transfer to a medium-hot grill to set and brown the surface
* Let the frittata cool for a few minutes and then slice in the frying pan into wedges or squares. Lift out with a fish slice and serve with salad or vegetables