ROASTED SALMON WITH RED PEPPER PESTO
This recipe is adapted from Thyme Cafe & Market located in Los Angeles. You can find the recipe for just the pesto: recipe #444445. If you decide to use jarred roasted red peppers, you will have to taste and watch that you do not add too much vinegar and salt.
Provided by threeovens
Categories Peppers
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, place bell peppers, hazelnuts, garlic, lemon juice and zest, vinegar, salt and pepper; pulse to combine.
- With blender running, drizzle in olive oil to form an emulsion.
- Taste and adjust seasonings and/or consistency (add more oil if desired).
- Place the pesto in a bowl and stir in the chives.
- Preheat oven to 425 degrees F.
- Place fillets on a parchment lined baking sheet, season with a little salt and pepper, drizzle with olive oil.
- Roast until salmon is opaque and cooked through, about 15 to 20 minutes.
- Place salmon on individual plates and drizzle with pesto; serve additional pesto on the side.
- NOTE: You will have leftover pesto which can be stored in the refrigerator for about 3 days.
Nutrition Facts : Calories 602.3, Fat 46.8, SaturatedFat 5.7, Cholesterol 87.5, Sodium 115.9, Carbohydrate 11.5, Fiber 5, Sugar 4.2, Protein 38.1
SALMON LASAGNA WITH ROASTED RED PEPPER SAUCE
Make and share this Salmon Lasagna With Roasted Red Pepper Sauce recipe from Food.com.
Provided by Ms B.
Categories One Dish Meal
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- For Roasted Red Peppers: Cut the red peppers in half, remove the seeds, stem and membranes.
- Place cut size down on a foil-lined baking sheet.
- Bake in preheated 425 degree oven for 20 to 25 minutes.
- Remove from baking sheet.
- Place (when still hot) red peppers into paper bag and seal tightly.
- Let peppers steam in bag for 30 minutes.
- Remove skins from pepper and cut peppers into strips.
- Leave oven on but turn down to 375 degrees.
- Cook dried lasagna noodles according to package direction.
- Drain and rinse with cold water.
- Drain again.
- For the Roasted Red Pepper Sauce: Process or blend red peppers till nearly smooth.
- Add sour cream, flour, salt& pepper.
- Process or blend till combined and set aside.
- For Cheese& Pesto Sauce: In medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
- To Assemble Lasagna: Lightly grease a 2 quart rectangular dish (I found that an 11 x 7 dish worked great too).
- Place 3 cooked lasagna noodles in bottom of baking dish.
- Spread 1/3 of cheese/pesto mixture over noodles.
- Repeat layers twice.
- Spread roasted red pepper sauce over top layer.
- Bake, uncovered at 375 degrees for 30 to 35 minutes.
- Let stand at least 10 minutes before cutting and serving.
Nutrition Facts : Calories 351, Fat 19.5, SaturatedFat 11.2, Cholesterol 101.7, Sodium 229.4, Carbohydrate 24.7, Fiber 1.7, Sugar 2.4, Protein 19.2
ROASTED RED PEPPER PESTO
This fabulous Pesto makes about 2 cup, enough sauce for 1 pound cooked pasta. Such a deep flavor and rich flavor. This is a treat for the tastebuds! I found this great recipe in the Cooks Illustrated "The Best Light Recipe" book. The pesto can be covered with a sheet of plastic wrap pressed flush against it's surface and refrigerated for up to 3 days. Enjoy!
Provided by MelvinsWifey
Categories Peppers
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
- Transfer the garlic to a plate to cool, then peel the cloves and mince.
- Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
- Transfer the mixture to a small bowl and season with salt and pepper to taste.
- Serve with your choice of al-dente pasta!
Nutrition Facts : Calories 143.2, Fat 10.4, SaturatedFat 3, Cholesterol 11, Sodium 1780.6, Carbohydrate 8, Fiber 1.7, Sugar 0.2, Protein 5.9
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- Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
- While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.
- Sustainable Choice: Look for salmon that's labeled "wild Alaskan," and you can be sure that you're getting a sustainable option.
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