Newsgroups: rec.food.recipes
From: jojo@leland.Stanford.EDU (Joanne Spetz)
Subject: Salmon and roasted red pepper pasta
Date: Tue, 5 Sep 1995 22:30:32 GMT
Message-ID: <42ij28$d1k_003@woodhead.cts.com>

Salmon and Roasted Red Pepper Pasta
from Chez Panisse Pasta, Pizza, and Calzone (more or less):

1/2 - 1 lb salmon, skinned, boned, and cut into thin strips
3 shallots, chopped
a few sprigs fresh parsley, chopped
3 red bell peppers
a few leaves fresh basil, cut in thin strips
6 green onions, cut in a thin julienne
1 lemon
about 6 tbsp light olive oil
salt & pepper
fettuccine for 4 (about 9-12 oz)

1. mix sliced salmon, chopped shallots, parsley, juice of 1/2 a lemon
   and a little olive oil and let marinade while you prepare the other
   ingredients.
2. place the bell peppers in a hot oven until charred.  put them in
   a paper bag until they cool, then peel and remove the seeds.
   slice into thin strips.  (you may used canned roasted red bell
   pepper, as long as it's not marinated in anything but oil.)  add
   some olive oil and the basil and set aside.
3. begin to cook the fettuccine.  when done, drain and set aside.
4. heat some olive oil in a skillet.  saute the green onion and red
   peppers until the onions start to soften, about two minutes.  add 
   the salmon mix and saute until salmon is done, about 2 minutes (do
   not overcook or the salmon will be dry).  season with salt and
   pepper and the juice of the other half of the lemon.
5. add the cooked fettuccine.

serve and enjoy