My husband and I just tried this tonight after trying to figure out a new way to have pasta (his favorite) and salmon (my favorite). We thought it was delicious! The salmon came out perfectly moist from the oven. We don't have a food processor or a blender, so we ate the sauce kind of 'chunky' but it was delicious. I imagine its delicious pureed too, but its just fine if you dice everything up really tiny. One adjustment I would make would be to use less (or no) corn starch. I found that the corn starch made the dish taste and feel heavy and too starchy...not something you want when going for a light pasta dish. Otherwise though, we're definitely making this again! Delicious!
Red Pepper-Salmon Pasta
More From Sunset
Amount per serving
- Calories: 427
- Calories from fat: 21%
- Protein: 35g
- Fat: 10g
- Saturated fat: 2.5g
- Carbohydrate: 46g
- Fiber: 1.4g
- Sodium: 234mg
- Cholesterol: 68mg
- 4 boned, skinned salmon fillets (each about 1 1/2 in. thick; 1 lb. total)
- 2 tablespoons lemon juice
- 1/2 cup canned peeled red peppers
- 1/3 cup grated parmesan cheese
- 1 tablespoon cornstarch
- 2 teaspoons chopped fresh jalapeño chili
- 1 clove garlic
- 1/4 cup chopped fresh cilantro
- 1 cup fat-skimmed chicken broth
- 8 ounces dried angel hair pasta
- 1. In an 8-inch baking dish, mix salmon with lemon juice and arrange in a single layer.
- 2. Tightly cover dish with foil. Bake in a 450° oven until fish is opaque but still moist-looking in thickest part (cut to test), 12 to 14 minutes.
- 3. Meanwhile, in a blender or food processor, smoothly purée red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and broth; whirl to blend.
- 4. Pour pepper mixture into a 10- to 12-inch frying pan. Stir over high heat until boiling; keep warm.
- 5. Meanwhile, cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain; return to pan.
- 6. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/3 cups sauce with pasta.
- 7. Spoon pasta onto plates. Top with fish and drizzle with remaining sauce. Serve, or cover and chill up to 1 day.
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