*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 without salmon the sauce is going to be great on pasta. Late note! I have used this sauce on shrimp that were sauteed prior to adding to the sauce and also on chicken cubes that were sauteed either is terrific. I am not rating the recipe based on changes that deviate from the original because it makes me angry to see that people say I love this recipe but I changed this or that. If they changed it then they didn't use the recipe.
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 after it's been reduced and is taken off the stove. Add a tablespoon or two per person. The dish really is fantastic and you should expect rave reviews!
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 1/4 cup of fat-free half and half. I'll be making this to serve with pasta even when I'm not serving salmon. Thanks so much!
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 the contrast in colours.
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 thought it might have tasted wierd together. It was good! I also added a whole can of chicken broth instead of 1 cup because I didn't want it to go to waste. I used fresh coho salmon and whole wheat angel hair pasta. Served with fresh steamed broccoli for a meal you can feel good about eating!
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 wonderful flavors together and I also added about a 1/3 cup cream to the sauce to make it a little creamy. This dish is extremely healthy even when you add a little cream. It is sure to please any salmon-loving guests! Five stars!!!
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 instead of the pasta to me fish goes better with rice and with the sauce as spicy as it sounded I just figured the flavors would go better with rice. I made it for my boyfriend and another couple and they said it was definitely on the "Make again!" list.
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 really good with flavors said it didn't blend well with the salmon. He also said and I quote "that was unsatisfying".
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