Red Pepper-Salmon Pasta
Serves 4
More effort
Cook:
Baked salmon served with a red pepper sauce over pasta.
Skip to ingredients
- 4 (120g) salmon fillets
- 2 tablespoons lemon juice
- 100g roasted red peppers
- 5 tablespoons grated Parmesan cheese
- 1 tablespoon cornflour
- 2 teaspoons minced green chilli
- 1 clove garlic, minced
- 4 tablespoons chopped fresh coriander
- 250ml chicken stock
- 1/2 (500g) packet vermicelli pasta
Method
step 1
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.step 2
Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornflour, chilli and garlic. Add coriander and chicken stock; whirl to blend.step 3
Pour pepper mixture into a 25cm frying pan. Stir over high heat until boiling. Reduce heat to keep warm.step 4
Cook pasta in 3 litres boiling water until tender to bite, about 7 minutes. Drain, and return to pan.step 5
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.
