Red Pepper Salmon Pasta Recipes

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.

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.

SEARED SALMON WITH SPICY RED PEPPER AIOLI

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

SALMON WITH RED-PEPPER SAUTE

Steps:

• Preheat oven to 450 degrees.
• In a small bowl, combine the salt and pepper for the salmon.
• Rinse and towel dry the salmon fillets, rub with salt and pepper.
• In a large oven proof skillet, heat the 2 tablespoons of oil, add the salmon, place in oven and bake for 5 minutes.
• Turn the fish over and bake an additional 5 minutes or until fish flakes easily when tested with a fork.
• For the red pepper sauté, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium-low heat.
• Add the onion; cook 3 minutes, stirring frequently.
• Add the bell pepper; cook an additional 5 minutes; add garlic and sauté for 30 seconds.
• Add wine; cook 5 minutes, sprinkle with salt if desired.
• Place the fish on individual serving plates; divide the red pepper mixture evenly among the servings and sprinkle with dried basil.

PASTA WITH RED SAUCE AND SALMON

Steps:

• Heat oil in large pan over medium heat.
• Add onion; cook 3 minutes.
• Add garlic; cook an additional 2 minutes.
• Add next 6 ingredients; simmer 20 minutes, stirring occasionally (gently to avoid breaking apart salmon).
• Cook pasta while sauce is simmering.
• Add water if sauce becomes too thick.
• Add parsley and basil a couple of minutes before serving.

SALMON FILLETS WITH SWEET RED PEPPER SAUCE

Steps:

• Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
• Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
• Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
• Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
• Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
• Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.

MIMMETTA'S PEPPERS, SMOKED SALMON AND PASTA

Steps:

• Bring water to boil in covered pot for linguine.
• Wash, trim, seed and cut peppers into julienne strips 1/4-inch wide.
• Heat oil in nonstick skillet and saute peppers until they are soft, about 15 minutes. After about 5 minutes, add fennel seeds.
• Cut smoked salmon into tiny pieces; set aside.
• Cook pasta according to package directions.
• When pasta is cooked, drain, reserving 1/4 cup of the cooking water. Stir pasta into skillet with peppers.
• Season pasta and peppers with salt and pepper. Add reserved water one tablespoon at a time until mixture is moist. Just before serving, stir in salmon.

PASTA WITH SALMON, BROCCOLI RABE, AND GARLIC

Steps:

• Cook pasta in a large pot of generously salted boiling water until al dente; add broccoli rabe 2 minutes before pasta is done. Reserve 1 cup pasta water; drain pasta and broccoli rabe.
• Combine oil, garlic, and red-pepper flakes in pot over medium. Cook, stirring, until garlic is just softened, about 2 minutes. Add pasta, broccoli rabe, and cheese to pot; toss to coat. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Gently fold in salmon. Serve, with more cheese and red-pepper flakes and a drizzle of oil.