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Roasted Red Pepper Salmon Pasta
Roasted Red Pepper Salmon Pasta
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Grilled salmon with roasted red pepper sauce: a fusion of Pacific Northwest and Italian flavors!
Ingredients:
  • 1 cup canned roasted red peppers, drained
  • 2 cups chicken broth
  • 0.66666668653488 cup grated Parmesan cheese
  • 0.5 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:
  • Prepare the grill by preheating to medium heat and brushing the grate with a light coating of oil.
  • Blend the roasted red peppers until smooth in a food processor, then transfer the puree to a large skillet to cool.
  • Combine chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into the red pepper puree, stirring gently until well blended.
  • In a saucepan, heat the red pepper mixture over medium-high heat, stirring constantly, until it thickens, about 10 minutes. Keep it warm.
  • 1. In a generously salted large pot of boiling water, cook angel hair pasta with a splash of olive oil until al dente, about 4 to 5 minutes. Drain well.
  • Grill salmon until skin starts to loosen, around 5 minutes. Take off the grill and peel off the skin. Cook on the other side until salmon flakes easily with a fork, about 5 minutes more.
  • Divide angel hair pasta evenly among 5 warm plates and place a salmon fillet on top of each. Drizzle red pepper sauce over the salmon and pasta. Finish with a sprinkle of 1 tablespoon of cilantro and chives for garnish.

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