Pappardelle Pasta with Salmon and Peri Peri Butter Sauce

In our wild savory kitchen, we are always searching for new flavor combos, creating dishes which explode with umami tastes that are unique. This simple little feast is a mashup of different cuisines, like worlds colliding in your mouth.


We began with a pasta that we are passionate about, Pappardelle… creamy and deeply comforting. We have combined it with seared salmon or swordfish, and we used Peri Peri sauce, a fabulously unique sauce made from African peppers by way of Portugal, and available on Amazon. We hope you will give it a whirl!

8 ounces pappardelle pasta
1/2 pound cherry tomatoes, or canned tomatoes crushed
1/2 cup already reduced seafood or chicken broth
4 ounces coconut cream
2 tablespoons fresh tarragon leaves
1 pound of salmon or swordfish, seared with Peri Peri sauce and cut into chunks
1/2 cup of Peri Peri sauce
4 ounces of butter, melted
1 tablespoon Frank’s Hot Sauce or Sriracha
1 large red bell pepper, chopped into bite size slices
2 tablespoons oyster sauce or 1 tablespoon anchovy paste or sauce
4 garlic cloves, crushed
1 large shallot, finely diced
2 tablespoon coconut oil or olive oil


Brush the Peri Peri sauce on the salmon or swordfish and sear in the broiler. When cooled, cut into bite sized chunks.

In a small sauce pan, mix the Peri Peri sauce, the hot sauce, oyster or anchovy sauce, seafood or chicken broth and the butter, heat on low and stir to combine. Remove from the heat and allow to marry.

Boil the pappardelle until just al dente, drain and set aside.

In a wok or large saute pan, heat the coconut oil or olive oil, and when very hot, stir in the bell peppers, garlic, shallots, and tomatoes, stir fry until slightly seared.

Add your sauce, plus the tarragon, stir until everything is hot.

Now add the coconut cream, pappardelle and salmon chunks and then gently stir and serve. It’s that simple.