Recipe of Caribbean Red Pepper Vs Scotch Bonnet

Red Pepper-Salmon Pasta

Handle these caribbean scorchers with care!

Recipe Summary Red Pepper-Salmon Pasta

Baked salmon served with a red pepper sauce over angel hair pasta.

Ingredients | Caribbean Red Pepper Vs Scotch Bonnet

4 (4 ounce) fillets salmon

2 tablespoons lemon juice

½ cup roasted red bell peppers

⅓ cup grated Parmesan cheese

1 tablespoon cornstarch

2 teaspoons minced jalapeno peppers

1 clove garlic, minced

¼ cup chopped fresh cilantro

1 cup chicken broth

1 (8 ounce) package angel hair pasta

Directions

In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.

Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.

Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.

Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.

Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.

Info | Caribbean Red Pepper Vs Scotch Bonnet

prep: 15 mins cook: 25 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Red Pepper-Salmon Pasta

Seafood, Fish, Salmon,

Images of Caribbean Red Pepper Vs Scotch Bonnet

Caribbean Red Pepper Vs Scotch Bonnet / Scotch bonnet, which is also known as bonney pepper, red pepper, boabs bonnet, caribbean red pepper, achucha pepper, ball of fire or scotty bons is a type of chili pepper that is believed to have originated from the caribbeans before spreading to other parts of the world especially africa.