Salmon and Roasted Red Pepper Fettuccine

Sunday, September 4, 2011

Serves 4-6

adapted from Chez Panisse Pasta Pizza and Calzone by Alice Waters, Patricia Curtan and Martine Labro

It may be the beginning of September, but out in the garden, it is still summer. Let the vibrant colors and flavors of summer fruit and vegetables take center stage in your kitchen. Summer is on its way out for most of you, so make the most of it while you can.

When it comes to pasta, I usually let the children dictate the direction we take. We almost always eat it with a tomato-based sauce. So, when I came across this recipe from Alice Waters’ Chez Panisse, it struck me like a cool breeze on a stifling hot day (which it was, by the way). The recipe is a delicious combination of fresh summer flavors. Roasted red peppers take the starring role. Marinated salmon, shallots, and fresh herbs make it sing. Served over fat fettuccine pasta, this dish is the perfect simple summer meal. If you live in a place where you can serve it al fresco, outside, I envy you. Serve a simple mixed salad following the pasta. For desert serve seasonal fruit and cheese. It is meals like this that make summer my favorite season for food.

1/2 lb salmon, skin and bones removed, cut into very thin, small slices

3 shallots, finely chopped

1/2 cup chopped flat-leaf parsley

6 Tbsp olive oil

1 lemon

3 red bell peppers

1/4 cup fresh basil leaves, chopped

1/4 cup finely chopped red onion

1 cup fresh bread crumbs, toasted

4 Tbsp extra virgin olive oil

salt and pepper

1 lb fettuccine

1. MARINATE THE SALMON: In a medium bowl, combine salmon with shallots and parsley. Add 5 Tbsp olive oil and the juice of 1/2 the lemon and toss. Cover the bowl and refrigerate while you finish the recipe.

2. PREP THE PEPPERS: Preheat the broiler and place the rack 5-6-inches from the flame. Lay a sheet of foil on a baking sheet. Trim tops off of peppers and then slice them in half lenghwise. Remove seeds and veins. You will broil them to remove the skin. Lay peppers skin-side up on the foil pressing down to make them lay flat. Rub or brush with 1 Tbsp of the olive oil. Broil peppers in the oven until their skin is wrinkled and they are slightly charred, 5-10 minutes. You are not cooking them through. They will still be crunchy, but the skin should peel off easily. Stack the peppers in two stacks and wrap them in the foil. Set aside about 10 minutes or so to steam. Using your hands or a paper towel, rub the peppers to remove the skin and then slice them very thin lenghwise.

3. BOIL THE WATER AND COOK THE PASTA: Cook the pasta according to the instructions on the package.

4. SAUTE PEPPERS AND SALMON MIXTURE: Meanwhile, in a large skillet, heat 2 Tbsp olive oil on HIGH heat. When the oil is hot, add sliced peppers, basil, and red onions. Saute until peppers are slightly browned, about 10 minutes. Lower heat to MEDIUM and cook until the peppers are soft, about 10 minutes more. Add the salmon mixture to the skillet and cook until salmon is just done, 2-3 more minutes. Overcooking will dry out the salmon. Remove from heat. Season with salt and pepper and more lemon juice to taste. Add a little pasta water to moisten (2-3 Tbsps).

5. MIX: When the fettuccini is done, drain the water and toss the pasta with 2 Tbsp olive oil. Add the salmon mixture and toss to combine. To serve, divide pasta among plates and garnish with toasted bread crumbs and parmessan cheese to taste.