roasted red pepper salmon pasta

Ingredients

• Servings: 5
• 1 cup canned roasted red peppers, drained
• 2 cups chicken broth
• 2/3 cup grated parmesan cheese
• 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat outdoor grill for medium heat and lightly oil the grate.
• puree roasted red peppers in a food processor; transfer to a cold large skillet.
• stir chicken broth, parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into red pepper puree.
• bring red pepper mixture to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. keep warm.
• bring a large pot of lightly salted water to a boil. stir angel hair and olive oil into the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain.
• cook salmon, skin side up, until skin begins to loosen, about 5 minutes. remove from grill and peel skin. continue cooking on other side until salmon flakes easily with a fork, about 5 minutes.
• divide angel hair pasta among 5 warm plates. nestle a salmon fillet into each pasta portion. drizzle red pepper sauce around salmon pasta. garnish with 1 tablespoon cilantro and chives.