Ingredients
5
5 servings
- •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
- 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 onto pasta. Garnish with 1 tablespoon cilantro and chives.
Nutritional Facts
Per 5 servings
- Calories: 474
- Carbohydrate: 43g
- Fat: 19g
- Fiber: 3g
- Protein: 32g
- Sugar: 3g
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