Fiesta Fresca
Grilled Salmon and Roasted Bell Pepper Pasta Salad with Lime and Cilantro
35 minutes
Serves 4
DinnerMexicanGluten-freeDairy-freeNut-freeSoy-free
Herb's take
Think of this as ceviche meets picnic pasta salad, with grilled salmon and bell peppers bringing smoky notes to a zesty, lime-laced ensemble. You’ll learn how to roast peppers over open flame and how acid, herbs, and fish play together for a refreshing Mexican dinner.
Equipment needed
- Grill or grill pan
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Drain and rinse under cold water to stop cooking. Transfer to a large bowl.
- 02While the pasta cooks, roast the red and yellow bell peppers directly over a gas flame or under a broiler, turning with tongs until the skins are charred on all sides. Place in a bowl and cover with plastic wrap to steam for 10 minutes.
- 03Peel off the charred skins from the peppers, remove stems and seeds, and cut the flesh into 1/2-inch strips.
- 04Preheat a grill or grill pan over medium-high heat. Brush the salmon fillet on both sides with 1 tablespoon of olive oil, then sprinkle with ground cumin, smoked paprika, and a pinch of salt and pepper.
- 05Grill the salmon for 3-4 minutes per side, or until just cooked through and slightly charred. Let it rest on a plate for 5 minutes.
- 06While the salmon rests, in a small bowl whisk together the lime zest and juice, remaining 2 tablespoons olive oil, honey, minced garlic, chopped cilantro, red onion, and jalapeño.
- 07Flake the rested salmon into large chunks using a fork. Add the salmon, roasted bell pepper strips, and the dressing to the cooled pasta. Toss gently to combine.
- 08Taste and season with extra salt and pepper as needed. Chill for at least 15 minutes before serving.
- 09Serve garnished with more cilantro and lime wedges if you fancy.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.