Roasted Red Pepper Salmon Pasta Recipes

QUICK AND EASY ROASTED RED PEPPER PASTA

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

RED PEPPER-SALMON PASTA

Steps:

• In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
• Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.
• Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
• Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
• Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.

ROASTED RED PEPPER SALMON PASTA

Steps:

• Preheat outdoor grill for medium heat and lightly oil the grate.
• Puree roasted red peppers in a food processor; transfer to a cold large skillet.
• Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into red pepper puree.
• Bring red pepper mixture to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep warm.
• Bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Cook salmon, skin side up, until skin begins to loosen, about 5 minutes. Remove from grill and peel skin. Continue cooking on other side until salmon flakes easily with a fork, about 5 minutes.
• Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.

SALMON CREAM PASTA WITH ROASTED RED PEPPERS

Steps:

• Bring a large pot of heavily salted water to a boil and cook the pasta for 5 minutes. Drain. You want to under cook it since it will finish cooking in the sauce. Thoroughly toss it with a little oil and reserve it for later.
• Meanwhile, on medium heat, heat a skillet (or pot) large enough to hold the whole pasta dish. On both sides of the salmon, lightly oil it and sprinkle with salt and pepper. When the skillet is hot but not smoking, swirl in the 2 Tablespoons of olive oil. Sear the salmon quickly on both sides, approximately 1 minute per side, but don't cook through. Remove it to a plate.
• Sauté the onion in the pan for 3-4 minutes, but don't brown it. Stir in the garlic and red pepper flakes. Add the butter and allow it to melt. Stir in the flour until it's evenly distributed.
• Whisk in the wine and broth until smooth. Stir in the cream, salt and pepper and red peppers. Simmer very gently for about 15 minutes. Taste and adjust seasonings. If it tastes a little sharp from the wine, allow it to cook a another 5 or 10 minutes to let the wine mellow. Let your taste buds guide you. Don't boil it.
• Stir the spinach into the sauce and allow it to wilt. No need to cook it for more than a minute, it will cook very quickly and it's good if it still has its structure.
• Break up the salmon into large chunks. It will further break up as you mix it in, so keep the pieces larger than bite size. Give the pasta a toss to make sure it's not sticking to itself then pour it into the skillet. Add the salmon, herbs and Parmesan cheese and fold them all in to the sauce together very gently, using tongs. If you mix in each of these individually, your salmon will end up in shreds.
• Heat through for a minute or two. Serve, topped with more cheese if desired.

ROASTED SALMON WITH RED PEPPER PESTO

Steps:

• In a blender, place bell peppers, hazelnuts, garlic, lemon juice and zest, vinegar, salt and pepper; pulse to combine.
• With blender running, drizzle in olive oil to form an emulsion.
• Taste and adjust seasonings and/or consistency (add more oil if desired).
• Place the pesto in a bowl and stir in the chives.
• Preheat oven to 425 degrees F.
• Place fillets on a parchment lined baking sheet, season with a little salt and pepper, drizzle with olive oil.
• Roast until salmon is opaque and cooked through, about 15 to 20 minutes.
• Place salmon on individual plates and drizzle with pesto; serve additional pesto on the side.
• NOTE: You will have leftover pesto which can be stored in the refrigerator for about 3 days.

RED PEPPER-SALMON PASTA

Steps:

• In a 20cm baking dish, arrange salmon filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 220 C / Gas 7. Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
• Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornflour, chilli and garlic. Add coriander and chicken stock; whirl to blend.
• Pour pepper mixture into a 25cm frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
• Cook pasta in 3 litres boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
• Stir juices from the baked salmon into red pepper sauce. Mix 375ml sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.