Wild Salmon with Roasted Red Pepper Cream Sauce and Sprouted Pasta
You can substitute sea scallops or even shrimp in this recipe, but we love the rich taste of salmon. Also great with buttered sprouted toast rubbed with garlic.
1/2tsp eachseasoned salt, paprika, and chili powder
1-1/2lbswild salmon fillet, sliced into 5-6 serving pieces or 1 1/2 pounds sea scallops or wild shrimphttp://vitalchoice.com and http://uswellnessmeats.com
1lbsprouted pasta
roasted red pepper cream sauce
chopped fresh parsley
Roasted red pepper cream sauce
1large jar of roasted red peppers (or you may char your own-3 large)
1/2cuppine nuts
1/2cupgrated parmesean cheese
1/4 cupolive oil
1tbspchopped garlic
1cupheavy cream
Instructions
Whisk first 7 ingredients in a large bowl.
Mix in salmon.
Refrigerate overnight.
Cook pasta in large pot of boiling salted water until tender but still firm to bite.
Drain well.
Meanwhile, heat heavy large skillet over medium-high heat.
Remove salmon from marinade.
Add to skillet and cook just until red in center, about 2 minutes each side.
Bring pepper cream sauce to a simmer in another large skillet.
Add your cooked pasta to the sauce and toss to coat.
Season to taste with salt and pepper.
Transfer to a large bowl.
Arrange salmon servings atop pasta.
Drizzle any pan juices over salmon.
Sprinkle with parsley and serve.
Roasted red pepper cream sauce
Put all ingredients except cream into food processor.