Roasted Red Pepper Salmon Pasta

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Description

Simply an awesome flavor combination of Pacific Northwest and Italian cuisine!

Ingredients

  • 1 cup canned roasted red peppers, drained
  • 2 cups chicken broth
  • ⅔ cup grated Parmesan cheese
  • ½ cup chopped fresh cilantro, packed
  • 2 tablespoons cornstarch
  • 1 tablespoon seeded and chopped jalapeno pepper
  • 1 teaspoon chopped garlic, or more to taste
  • 1 tablespoon chopped fresh cilantro, or more to taste
  • 1 tablespoon chopped fresh chives, or more to taste
  • 1 (12 ounce) package angel hair pasta
  • 1 tablespoon olive oil
  • 5 (4 ounce) fillets boneless salmon fillets

Instructions

  1. Preheat outdoor grill for medium heat and lightly oil the grate.
  2. Puree roasted red peppers in a food processor; transfer to a cold large skillet.
  3. Stir chicken broth
  4. Parmesan cheese
  5. 1/2 cup cilantro
  6. cornstarch
  7. jalapeno pepper
  8. and garlic into red pepper puree.
  9. Bring red pepper mixture to a boil over medium-high heat
  10. stirring constantly
  11. until thickened
  12. about 10 minutes. Keep warm.
  13. Bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into the boiling water
  14. stirring occasionally until cooked through but firm to the bite
  15. 4 to 5 minutes. Drain.
  16. Cook salmon
  17. skin side up
  18. until skin begins to loosen
  19. about 5 minutes. Remove from grill and peel skin. Continue cooking on other side until salmon flakes easily with a fork
  20. about 5 minutes.
  21. Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings: 5

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