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Tuesday, August 23, 2016

red pepper-salmon pasta

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • 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.
  • meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. add cilantro and chicken broth; whirl to blend.
  • pour pepper mixture into a 10 inch frying pan. stir over high heat until boiling. reduce heat to keep warm.
  • cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. drain, and return to pan.
  • stir juices from the baked salmon into red pepper sauce. mix 1 1/2 cups sauce with pasta. spoon pasta plates. top with fish, and drizzle with remaining sauce. serve.

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