Salmon and Red Capsicum Sauce on Pasta
Ingredients
4 salmon fillets • 1 medium lemon, juiced • 4 Goman Foods Dried Capsicum Halves • 1/3 cup grated Parmesan cheese •
1 tablespoon cornflour • 2 teaspoons finely chopped green chilli • 1 clove garlic, minced • 1/4 cup chopped fresh coriander •
1 cup chicken stock • 250g angel hair pasta.
Preparation
Place the Goman Foods Dried Capsicum Halves in a bowl and cover with boiling water, until soft,
about 20 - 30 minutes. Remove from water and chop into cubes. Arrange the salmon fillets in a single layer in a baking dish and sprinkle with lemon juice. Tightly cover dish with foil. Bake at 230°C until fish
is opaque, but still moist-looking in thickest part, about 12 to 14 minutes. Meanwhile, in a blender, smoothly puree red capsicum, parmesan, cornflour, chilli and garlic. Add
coriander and chicken stock; pulse to blend. Pour capsicum mixture into a
frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
Cook pasta in salted boiling water until al dente, about 5 minutes. Drain, and return to pot. Stir juices from the baked salmon into red capsicum sauce. Mix 1½ cups of the sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce.
return to main Recipes page
Ingredients
4 salmon fillets • 1 medium lemon, juiced • 4 Goman Foods Dried Capsicum Halves • 1/3 cup grated Parmesan cheese •
1 tablespoon cornflour • 2 teaspoons finely chopped green chilli • 1 clove garlic, minced • 1/4 cup chopped fresh coriander •
1 cup chicken stock • 250g angel hair pasta.
Preparation
Place the Goman Foods Dried Capsicum Halves in a bowl and cover with boiling water, until soft,
about 20 - 30 minutes. Remove from water and chop into cubes. Arrange the salmon fillets in a single layer in a baking dish and sprinkle with lemon juice. Tightly cover dish with foil. Bake at 230°C until fish
is opaque, but still moist-looking in thickest part, about 12 to 14 minutes. Meanwhile, in a blender, smoothly puree red capsicum, parmesan, cornflour, chilli and garlic. Add
coriander and chicken stock; pulse to blend. Pour capsicum mixture into a
frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
Cook pasta in salted boiling water until al dente, about 5 minutes. Drain, and return to pot. Stir juices from the baked salmon into red capsicum sauce. Mix 1½ cups of the sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce.
return to main Recipes page
