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Salmon with Coconut Milk and Pumpkin Tips
Carmen Nededog as printed in the Leblon Finatinas Para Guam (Guam Cookbook), used here with the permission of Y Inetnon Famalaoan

1 can red salmon
1 tsp salt
1/2 cup coconut milk
cleaned pumpkin tips
1 medium onion, diced
1 tsp Iemon juice
1 cup water

Boil pumpkin tips. Set aside.

Drain pumpkin tips and transfer to a large pot, pour in salmon, onions, salt & lemon, add water. Cover and let boil for ten minutes.

Pour coconut milk into salmon mixture, cover, reduce heat and simmer. Serve with white rice.

Yield: 2 to 3 Servings

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