jerk salmon and penne pasta with bell peppers eggplant &spinach
jerk salmon and penne pasta with bell peppers eggplant &spinach. Foil Baked Salmon with Leeks and Bell Peppers. Today, I will show you a way to make a distinctive dish, jerk salmon and penne pasta with bell peppers eggplant &spinach. It is one of my favorites food recipes. Prep the veggies: Slice the bell peppers (you can use different colors of peppers), green onions, and garlic. Add vegetable oil to a heavy-bottomed pot, and saute bell peppers with green onions. To make jerk salmon and penne pasta with bell peppers eggplant &spinach you need 8 ingredients and 8 steps quickly.
The ingredients needed to make jerk salmon and penne pasta with bell peppers eggplant &spinach:
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1 medium of salmon steak
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1 cup of whole grain penne pasta
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1 cup of spinach
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1/2 cup of assorted bell peppers
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1/4 cup of eggplant
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1/4 cup of onion
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1 pinch of rosemary
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3 tbsp of jerk seasonings
Steps to make jerk salmon and penne pasta with bell peppers eggplant &spinach:
- remove bones from salmon steak if visable
- season both sides of fish with onion & garlic powder, dill (optional) and jerk seasoning let sit 15 min
- boil water for pasta adding 2 tablespoons of evoo and salt water like the sea (this prevents sticking and properly flavors pasta. when roiling boil occurs add pasta cook to al dente
- in a nonstick pan on medium low drizzle in evvo when hot place salmon in skin side down cover with lid allow it to cook approx 10min cook time varies based on steak size. watch the outside of steak when the color turns pale pink half way up flip steak to otherside cover let cook approx 5 mim
- chop all veggies into jullienne style and set aside
- in seperate skillet heat evoo and sautee veggies. to maintain bright color blanch veggies before sautee
- when veggies are half way cooked 3min or so I like mine al dente add pasta and fresh garlic in last min of cooking add fresh rosemary chopped
- when finished cooking sprinkle cayenne pepper on top (optional) this helps break down stomach fat and is great for weight loss
Finish it with fresh basil and parsley. Serve it over pasta, on top of poached eggs, with garlic bread, or baked over polenta for a quick, satisfying gratin. Add about a cup of pasta water and stir. Add Romano and basil, stir then add the cooked pasta. Stir then add the cooked tomatoes and salmon and gently toss to combine.
