-
-
My review
Red Pepper-Salmon Pasta
Ann
"Baked salmon served with a red pepper sauce over angel hair pasta."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 424Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 148194 Ratings
-
-
-
-
-
Most helpful positive review
7/5/2007
Great recipe. I didn't have red peppers to roast so I used yellow. I am sure that didn't affect the taste and the yellow and green were very pretty together. Will definately make again and even ...
Most helpful critical review
9/4/2013
I saw so many five stars and I liked the ingredients so I figured this would be a hit. I followed the recipe to a tee and was disappointed. It just didn't have much flavor. My husband who is rea...
Most helpful
Most positive
Least positive
Newest
7/5/2007
Great recipe. I didn't have red peppers to roast so I used yellow. I am sure that didn't affect the taste and the yellow and green were very pretty together. Will definately make again and even ...
7/3/2007
Like others, I think that two modifications take this from 4 to 5 stars. First, the portions are too small-- this applies especially to the sauce. Second, whisk some heavy cream in the sauce a...
3/15/2002
Wow...this is wonderful and like others have said, it looks and tastes like a restaurant dish. The only change I made (other than cooking the salmon on my George Forman grill) was to add about 1...
7/26/2006
I love this! I find making the sauce a bit in advance improves the melding of the flavours. Also add capers cause I like them and think they go well. I usually use fresh spinach linguine for ...
8/15/2005
I thought this recipe sounded interesting. It's quite good. I just bought a basil plant (and I'm very excited about it!) so I threw in a couple of leaves with the fresh cilantro, even though I...
2/25/2002
Let me just say- FANTASTIC! This dish is restaurant quality. And not too much work considering how delicious it turns out. I made a couple minor changes- it needs a bit of salt to tie all the wo...
11/12/2005
This recipe was awesome! I added 1/3 cup of cream as suggested by another review to the sauce, along with some cayenne, and it turned out very flavorful. I also served it with seasoned rice in...
8/7/2005
We loved this dish. We didn't have a fresh jalapeno, so we used can diced green chiles instead. It didnt have the heat you would expect from using a fresh pepper, but was great none the less.
6/29/2007
One word. Fantabulous...lol. I made it with roasted garlic angel hair pasta, w/ garlic bread for dinner & the family ate it all up. Will make again