MEAL IDEAS
Pasta Salmon Paprika
A very hot pasta, this is a great introduction salmon to the many and varied ways of using paprika. It helps deliver flavor like on a Sunday morning.
By Vickypee I Updated on April 30, 2024
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For a new spin on delicious, starts tendering the salmon with a frying before it’s coated in a spice. The flavor of the sauce it sweet, salty, creamy and spicy.
The sauce-coated the pasta provide a rich depth of hot flavor. Bring spices with a touch of creaminess, which complement the pasta and the salmon, taste and aroma all at once.
This spicy pasta is great for dinner or impressive party dish, Luckily for me, it's healthy dinner, love it!
Serve With
- Green salad, green lettuce
Change Things Up!
- Add thinly sliced mushrooms to the pan with the bell peppers.
Make It Spicy!
- A sprinkling it with some extra paprika or red chili flakes.
- And 1 teaspoon finely crop coriander sprinkled on top. Now that’s super delicious!
Level It Up with Dried Herbs
- Oregano offers its robust and earthy flavors.
- Thyme is a classic paring with fish with a milder flavor.
- Sake is a versatile herb that complements both meat and seafood dishes.
About Red Chili Flakes
Chili flakes is a spice made by roasting red chilis until crisp and pulsing it. You can also use a spice grinder or food processor to make more of chili flakes. They’re perfect for dashing over pizza or any other food for a bit of zing and flavor. You can sprinkle them over anything you’d like for a nice pop of heat and flavor. Store-bought is easy, we can get them at Asian grocery stores, or supermarkets.
Kitchen Tips: Adding Salt To Pasta Water
The traditional way to cook pasta is to throw the pasta into a large pot of water and add a sprinkle of salt. The benefit of adding salt to pasta water improve the taste of pasta, makes it easier to cook it al dente, and remove some of sticky starch.
Recipe
Pasta Salmon Paprika
Makes 2 To 4 Servings
Ingredients
- ½ tablespoon olive oil
- 1 tablespoon butter
- ½ green bell pepper seeded and slice into strips
- ½ red bell pepper seeded and slice into strips
- ½ large red onion, halved and thinly sliced
- 1 cup heavy cream
- 250g (9 oz) pasta
- 3 salmon fillets, cut in half lengthways (the skin on is optional)
- 8 cherry tomatoes diced
- 1 ½ teaspoons paprika, plus for garnish
- ¼ teaspoon salt
- 3 garlic cloves, minced
- ½ teaspoon black pepper, freshly ground
- ½ a bunch of coriander (15g), finely sliced
Directions
- First up, get prepped. Cut the salmon fillets I half ways, then toss in the ½ teaspoon spiced paprika and pinch of salt until well coated, set aside for 15 minutes.
- Meanwhile cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, running it under cold water to cool and reserving a mugful of cooking water.
- Now, place a large frying pan on a medium-high heat. Once hot, cook the salmon in ½ teaspoon of oil for 4 minutes. Turning until golden and neatly all over. Remove from the heat and set aside.
- Put a large frying pan on a medium heat with 1 teaspoon of butter. Go in with the garlic, red onions, coriander, black pepper, paprika, stirring regularly about 1 to 2 minutes, until the garlic starting golden.
- Pour the heavy cream into the pan follow by the green peppers, red peppers, paprika, cherry tomatoes, and salt, toss over the heat for just 30 seconds.
- Add the salmon to the pan and toss the sauce to coat the salmon, turn off the heat and remove them from the pan. then add the drained pasta into the pan as you go, loosening with a splash of reserving cooking water, if needed.
- And return the pan to the stove with a medium heat.
- Add the remaining sauce, then toss everything together to coate the pasta, then take the pan off the heat.
- Place the salmon on top of the pasta, then sprinkle with paprika and cropped coriander, then serve.
Explore More
Breakfast for Dinner
Use up all kinds of sturdy vegetable in the dish. Get lots of healthy veggies and protein with the bowl of salad with toast.
Amazing Dressing
You can keep the leftover salad dressing in a dry airtight container or jar and refrigerate. So, you can use it again.
Preparatory Greens
You can prep these Butternut salads up to 8 hours ahead. Place clean dry greens in a bowl, separate dressing, cover and refrigerate. Remove 20 minutes before serving and toss with dressing.
