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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: To reheat, put each serving on a microwave-safe plate, cover with microwave-safe plastic wrap, and warm 1 plate at a time in a microwave oven at full power (100%) until steaming, 2 to 3 minutes. Garnish with cilantro. Ingredients:
4 boned, skinned salmon fillets (each about 1 1/2 in. thick; 1 lb. total) |
2 tablespoons lemon juice |
1/2 cup canned peeled red peppers |
1/3 cup grated parmesan cheese |
1 tablespoon cornstarch |
2 teaspoons chopped fresh jalapeño chili |
1 clove garlic |
1/4 cup chopped fresh cilantro |
1 cup fat-skimmed chicken broth |
8 ounces dried angel hair pasta |
Directions:
1. In an 8-inch baking dish, mix salmon with lemon juice and arrange in a single layer.
2. Tightly cover dish with foil. Bake in a 450° oven until fish is opaque but still moist-looking in thickest part (cut to test), 12 to 14 minutes.
3. Meanwhile, in a blender or food processor, smoothly purée red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and broth; whirl to blend.
4. Pour pepper mixture into a 10- to 12-inch frying pan. Stir over high heat until boiling; keep warm.
5. Meanwhile, cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain; return to pan.
6. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/3 cups sauce with pasta.
7. Spoon pasta onto plates. Top with fish and drizzle with remaining sauce. Serve, or cover and chill up to 1 day.
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