We actually tried the recipe quite a while ago but I’m trying to turn over a new leaf or something so I figured I would finally post about it.
Red Pepper Salmon Pasta seems like a bit of a strange combo when you read it but it actually turned out quite good. I used pre-roasted & pureed bell peppers which I bought at the store just because it seemed easier and the flavor seemed appropriate in the end. I wasn’t really certain how all these flavors would come together and if the salmon would work with the sauce, but it actually ended up being really good. It’s not something we would add into our regular rotation but it’s an interesting change from the norm.
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Ingredients
- 4 fillets salmon 4 ounce
- 2 tablespoons lemon juice
- 1/2 cup roasted red bell peppers
- 1/3 cup grated Parmesan cheese
- 1 tablespoon cornstarch
- 2 teaspoons minced jalapeno peppers
- 1 clove garlic minced
- 1/4 cup chopped fresh cilantro
- 1 cup chicken broth
- 1 package angel hair pasta 8 ounce
Ingredients
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Instructions
- 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.
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