Red Pepper-Salmon Pasta

Baked salmon served with a red pepper sauce over angel hair pasta.

Ingredients

• 4 (4 ounce) fillets salmon


• 2 tablespoons lemon juice


• 1/2 cup roasted red bell peppers


• 1/3 cup grated Parmesan cheese


• 1 tablespoon cornstarch


• 2 teaspoons minced jalapeno peppers


• 1 clove garlic, minced


• 1/4 cup chopped fresh cilantro


• 1 cup chicken broth


• 1 (8 ounce) package angel hair pasta

Directions

1. In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.


2. Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend.


3. Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.


4. Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.


5. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.

Red Pepper-Salmon Pasta