Pasta With Red Sauce And Salmon Recipes

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SALMON PASTA WITH SPICY TOMATO SAUCE

Finish off salmon leftovers with this easy-to-prepare pasta dish which gets its spice from crushed red pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 12



Salmon Pasta with Spicy Tomato Sauce image

Steps:

  • Cook pasta in boiling water according to the package directions. Drain, reserving pasta water. Toss pasta with 1 teaspoon olive oil. Keep it warm.
  • Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the onions. Cook and stir until softened. Add red pepper flakes, oregano, and salmon. Break up the salmon with a spatula as it cooks. Stir in dill, chopped tomatoes, and wine; bring to a boil. Turn heat to low. Simmer for 10 minutes; season with salt and pepper. Add some reserved pasta water if the sauce gets dry.
  • Mound the pasta on plates. Make a well in the center of each mound and ladle in the tomato-salmon sauce. Garnish with parsley and Parmesan cheese. Serve warm.

Nutrition Facts : Calories 423 g, Fat 15 g, Fiber 5 g

8 ounces spinach fettuccine pasta
2 tablespoons plus 1 teaspoon olive oil
1 cup red onion, finely diced
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 salmon fillet (8 ounces)
1/4 teaspoon dried dill weed
1 pound Roma tomatoes, peeled, seeded, and chopped
1/4 cup dry white wine
Salt and pepper, to taste
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese

ROASTED RED PEPPER SALMON PASTA

Simply an awesome flavor combination of Pacific Northwest and Italian cuisine!

Provided by David Van Klinken

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 45m

Yield 5

Number Of Ingredients 12



Roasted Red Pepper Salmon Pasta image

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.

Nutrition Facts : Calories 473.9 calories, Carbohydrate 43.2 g, Cholesterol 66.4 mg, Fat 18.8 g, Fiber 2.9 g, Protein 31.7 g, SaturatedFat 4.5 g, Sodium 894.9 mg, Sugar 3 g

1 cup canned roasted red peppers, drained
2 cups chicken broth
⅔ cup grated Parmesan cheese
½ cup chopped fresh cilantro, packed
2 tablespoons cornstarch
1 tablespoon seeded and chopped jalapeno pepper
1 teaspoon chopped garlic, or more to taste
1 tablespoon chopped fresh cilantro, or more to taste
1 tablespoon chopped fresh chives, or more to taste
1 (12 ounce) package angel hair pasta
1 tablespoon olive oil
5 (4 ounce) fillets boneless salmon fillets

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