Salmon Lasagna With Roasted Red Pepper Sauce Recipes

ROASTED RED PEPPER LASAGNA

Steps:

• Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips., Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.

SALMON LASAGNA WITH ROASTED RED PEPPER SAUCE

Steps:

• For Roasted Red Peppers: Cut the red peppers in half, remove the seeds, stem and membranes.
• Place cut size down on a foil-lined baking sheet.
• Bake in preheated 425 degree oven for 20 to 25 minutes.
• Remove from baking sheet.
• Place (when still hot) red peppers into paper bag and seal tightly.
• Let peppers steam in bag for 30 minutes.
• Remove skins from pepper and cut peppers into strips.
• Leave oven on but turn down to 375 degrees.
• Cook dried lasagna noodles according to package direction.
• Drain and rinse with cold water.
• Drain again.
• For the Roasted Red Pepper Sauce: Process or blend red peppers till nearly smooth.
• Add sour cream, flour, salt& pepper.
• Process or blend till combined and set aside.
• For Cheese& Pesto Sauce: In medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
• To Assemble Lasagna: Lightly grease a 2 quart rectangular dish (I found that an 11 x 7 dish worked great too).
• Place 3 cooked lasagna noodles in bottom of baking dish.
• Spread 1/3 of cheese/pesto mixture over noodles.
• Repeat layers twice.
• Spread roasted red pepper sauce over top layer.
• Bake, uncovered at 375 degrees for 30 to 35 minutes.
• Let stand at least 10 minutes before cutting and serving.

SALMON FILLETS WITH SWEET RED PEPPER SAUCE

Steps:

• Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
• Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
• Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
• Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
• Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
• Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.

SALMON LASAGNA

Steps:

• Heat oil in a large saucepan over medium heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 1 minute. Gradually whisk the milk into the flour mixture, and bring to a boil over medium heat. Cook and stir until the mixture thickens, 10 to 15 minutes. Stir in Parmesan cheese and pepper, remove from heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Mix spinach, mozzarella cheese, and ricotta cheese together in a medium bowl.
• Spread 1/4 cup of the white sauce over the bottom of a rectangular baking dish. Arrange 1/3 of the lasagna noodles overtop, overlapping to fit. Spoon 1/2 of the ricotta mixture over the noodles and top with 1/2 of the salmon. Repeat layers once more, then top with remaining noodles and remaining white sauce. Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 40 minutes. Remove and discard foil. Continue baking until bubbly, another 15 minutes.

MUSHROOM, SAUSAGE AND ROASTED RED PEPPER LASAGNA WITH YOUR SAUCE

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, stir together the ricotta, Parmi, egg, salt and pepper.
• In a large saute pan over medium heat, warm the olive oil add the sausage and cook until lightly bowned, about 10 minutes.
• Set the sausage on a paper towl to drain on the side.
• Add the mushrooms to the hot pan and saute about 8 minutes, until golden brown.
• Transfer the mushrooms to a bowl and add the sausage and parsley and mix with the red peppers and the marinara sauce.
• Spread 1 cup of the Marinara sauce on the bottom of the lasagna pan.
• Place 1/4 of the noodles on top of the sauce in a single layer.
• Spread 1/3 of the ricotta mixture on top of the noodles.
• Spread 1 cup of the mozzarella cheese over the ricotta mixture.
• Repeat twice.
• Finish with mozzarella.
• You will have leftover Marinara sauce to serve at the table.
• Cover and bake for 45 minutes.
• Uncover and continue baking another 30 minutes, or until the lasagna is golden and bubbling.
• Let stand for 15 minutes before serving.
• Heat the remaining Marinara Sauce and serve as a topping.
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ROASTED RED PEPPER SALMON PASTA

Steps:

• Preheat outdoor grill for medium heat and lightly oil the grate.
• Puree roasted red peppers in a food processor; transfer to a cold large skillet.
• Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into red pepper puree.
• Bring red pepper mixture to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep warm.
• Bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
• Cook salmon, skin side up, until skin begins to loosen, about 5 minutes. Remove from grill and peel skin. Continue cooking on other side until salmon flakes easily with a fork, about 5 minutes.
• Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.