Roasted Red Pepper and Salmon Lasagna

Salmon lasagna salad

A delicate harmony of color distinguishes this attractive roasted red pepper and salmon lasagna cold salad. This is a nice light meal for a hot summer day.


5 large red bell peppers
12 to 14 lasagna noodles
2 (14-to 15-ounce) cans salmon, drained
½ cup fresh dill, chopped
2 tablespoons lemon juice
¼ cup plus 5 tablespoons olive oil
salt and freshly ground black pepper
4 cloves garlic
1 tablespoon sherry vinegar
4 cups watercress, rinsed
½ cup fresh chives, chopped


Place bell peppers on a baking sheet under a preheated broiler and broil, turning every 5 minutes until blackened on all sides. Transfer to a bowl and cover. Let sweat for about 10 minutes. Peel, stem and seed the peppers.

Bring a large pot of water to a boil, lightly salt it, add the pasta and cook until al dente. Drain and rinse with cold water. Place in a single layer on a parchment lined baking sheet to prevent sticking.

In a medium bowl, combine the salmon, dill, lemon juice and ¼-cup olive oil, season with salt and pepper.

Using a blender, puree the roasted red peppers, garlic, vinegar and ½ teaspoon salt. Pour in remaining 5 tablespoons olive oil, blending until thick.

Place a layer of lasagna noodles in the bottom of a 9 by 13-inch baking dish. Top with one-third of the salmon mixture, one-third of the watercress and one-quarter of the bell pepper sauce. Repeat 2 more times, using remaining salmon mixture, watercress and topping with the remaining noodles.

To serve, divide the lasagna into portions. Top with remaining red pepper sauce and the chives.

Makes 6 servings

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