Recipe by David Van Klinken
"Simply an awesome flavor combination of Pacific Northwest and Italian cuisine!"
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canned roasted red peppers, drained
grated Parmesan cheese
chopped fresh cilantro, packed
seeded and chopped jalapeno pepper
chopped garlic, or more to taste
chopped fresh cilantro, or more to taste
chopped fresh chives, or more to taste
1 (12 ounce) package
angel hair pasta
5 (4 ounce) fillets
boneless salmon fillets
Great recipe! I did not use the jalapeno because I don't like spicy hot foods. Instead of grilling the salmon I poached it. The sauce was very tasty and helped make a nice presentation.
I did tweak the recipe a bit, but not too much. The salmon needs seasoning - salt & pepper at the minimum, but I chose to use some blackened seasoning that I had left (recipe also from this site). Grilling the salmon would have been great too, but I chose to broil it in the oven, because it was freezing out today, and I wasn't about to fire up the grill. I used my own roasted peppers (the ones in the jar just don't cut it for me), and I subbed fresh parsley for the cilantro, in keeping with more Italian flavors. The sauce is so good! I love the addition of the parmesan, which gives it a creamy texture. We all enjoyed this recipe, and I will make it again. Thanks!
AMAZING flavor! I used 2 fresh red bell peppers that I roasted then pureed, instead of canned ones. Also used canned Salmon that I flaked into the pasta. Dish was flavorful, with the spicy tang from the jalapeno, freshness from cilantro, smoky flavor of the red peppers, and the creaminess of the parmesan all working together perfectly with the salmon.
Pretty good. The salmon could use seasoning before grilling. The dish seemed to have some flavor, but not the OOMPH we expected. We kept adding more salt. I wonder if something like capers in the sauce would help? Felt it was missing something.
I had Pacific cod, so that's what I used instead of salmon, and I had snail shell pasta instead of angel hair, but otherwise I followed all the instructions...eventually. (I did use my own roasted red peppers because it's so much cheaper that way.) I forgot to add the cilantro at first though, and so I'm eating the sauce and thinking "this is pretty good, kind of basic Italian tasting, just with a hint of kick from the jalapeno, maybe a 4 star recipe" and then I remembered the chives and cilantro, sprinkled the dried herbs on top, tasted it again, and WOW it made everything just pop. Very good!
This was pretty good. The flavor was there, but the sauce didn't thicken up enough for me. Next time I will use flour instead of cornstarch. Overall good recipe.
I made it with pork and spaghetti squash. Very good!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Red Pepper Salmon Pasta
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 169
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