Mimmetta's Peppers, Smoked Salmon and Pasta

Name: Mimmetta's Peppers, Smoked Salmon and Pasta
Total time: 30 min
Yield: 2 servings
Cuisine: italian, mediterranean
Ingredients: 36 ounces of red, yellow or orange peppers; 1 tablespoon olive oil; 1 teaspoon fennel seeds; 4 ounces smoked salmon; 8 ounces fresh, yolkless linguine; 1/8 teaspoon salt, optional; Freshly ground black pepper

By Marian Burros

Total Time: 30 minutes
Rating: 4(28)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; Via Sicily, a Low-Fat Meal of Salmon and Peppers

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Ingredients

Yield:2 servings

36ounces of red, yellow or orange peppers
1tablespoon olive oil
1teaspoon fennel seeds
4ounces smoked salmon
8ounces fresh, yolkless linguine
⅛teaspoon salt, optional
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Bring water to boil in covered pot for linguine.
Step 2
Wash, trim, seed and cut peppers into julienne strips ¼-inch wide.
Step 3
Heat oil in nonstick skillet and saute peppers until they are soft, about 15 minutes. After about 5 minutes, add fennel seeds.
Step 4
Cut smoked salmon into tiny pieces; set aside.
Step 5
Cook pasta according to package directions.
Step 6
When pasta is cooked, drain, reserving ¼ cup of the cooking water. Stir pasta into skillet with peppers.
Step 7
Season pasta and peppers with salt and pepper. Add reserved water one tablespoon at a time until mixture is moist. Just before serving, stir in salmon.

Ratings

4 out of 5

28 user ratings

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Comments

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Katiemcraepdx3 years ago

Well I DID use all those peppers and was very satisfied with the veggie to pasta ratio. Included a green, two red, a yellow and an orange. They released a lot of sweet liquid, which was a nice complement to the salmon.

Karen3 years ago

I’ve made it as written, very good. I think there is a typo: I used three 6 oz peppers instead of 36 oz. Next time I’m adding a thinly sliced fresh fennel bulb with the peppers.

colleenrain4 years ago

We used fresh smoked salmon and fresh red peppers. Very nice flavors but the I wasn’t a fan of the fennel.

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