Salmon & Roasted Red Peppers Pasta

(recipe from a cookbook)

Serves 6

Ingredients:

• 225 gr/ 8 oz skinless and boneless salmon fillet, thinly sliced
• 3 shallots, peeled and finely chopped
• 1 tbsp freshly chopped parsley
• 6 tbsp olive oil
• juice of ½ lemon
• 2 red peppers, deseeded and quartered
• handful of fresh basil leaves, shredded
• 50 gr / 2 oz fresh breadcrumbs
• 4 tbsp extra virgin olive oil
• 450 gr / 1 lb fettuccine or linguine
• 6 spring onions, trimmed and shredded
• salt and pepper

Step One

 Preheat the grill to high. 

Place the salmon in a bowl. Add the shallots, parsley, 3 tbsp of olive oil and the lemon juice. Reserve.

Step Two

 Brush the pepper quarters with a little olive oil. Cook them under the grill for 8-10 minutes, or until the skins have blackened and the flesh is tender. Place the peppers in a plastic bag until cool enough to handle. When cooled, peel the peppers and cut into strips. Put the strips into a bowl with the basil and the remaining olive oil reserve.

Step Three

 Toast the breadcrumbs until dry and lightly browned then toss with the extra virgin olive oil

Step Four

 Bring a large pan of salted water to a rolling boil and add the pasta. Cook according to the packet instructions, or until 'al dente'.

Step Five

 Meanwhile, transfer the peppers and their marinade to a hot frying pan. Add the spring onions and cook for 1-2 minutes, or until they have just softened. Add the salmon and its marinade and cook for a further 1-2 minutes, or until the salmon is just cooked. Season with salt and pepper.

Step Six

 Drain the pasta thoroughly and transfer to a warmed serving bowl. Add the salmon mixture and toss gently. Garnish with breadcrumbs and serve immediately.

Poftă Bună !!!!