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.
  • 6tbsp olive oil
  • 1/4cup dry white wine
  • 1tbsp garlic powder
  • 1 1/2tsps dried oregano
  • 1/2tsp each seasoned salt, paprika, and chili powder
  • 1-1/2lbs wild salmon fillet, sliced into 5-6 serving pieces or 1 1/2 pounds sea scallops or wild shrimphttp://vitalchoice.com and http://uswellnessmeats.com
  • 1lb sprouted pasta
  • roasted red pepper cream sauce
  • chopped fresh parsley
Roasted red pepper cream sauce
  • 1 large jar of roasted red peppers (or you may char your own-3 large)
  • 1/2cup pine nuts
  • 1/2cup grated parmesean cheese
  • 1/4 cup olive oil
  • 1tbsp chopped garlic
  • 1cup heavy cream
  1. Whisk first 7 ingredients in a large bowl.
  2. Mix in salmon.
  3. Refrigerate overnight.
  4. Cook pasta in large pot of boiling salted water until tender but still firm to bite.
  5. Drain well.
  6. Meanwhile, heat heavy large skillet over medium-high heat.
  7. Remove salmon from marinade.
  8. Add to skillet and cook just until red in center, about 2 minutes each side.
  9. Bring pepper cream sauce to a simmer in another large skillet.
  10. Add your cooked pasta to the sauce and toss to coat.
  11. Season to taste with salt and pepper.
  12. Transfer to a large bowl.
  13. Arrange salmon servings atop pasta.
  14. Drizzle any pan juices over salmon.
  15. Sprinkle with parsley and serve.
Roasted red pepper cream sauce
  1. Put all ingredients except cream into food processor.
  2. Process until blended thoroughly, almost smooth.
  3. Place in large skillet.
  4. Add cream and blend well.
  5. Season with salt and pepper.
  6. Follow directions above.