Red Pepper-Salmon Pasta
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
43
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Lemon Juice1 cup
Grated Parmesan Cheese1 tbsp
Cornstarch2 tsps
Jalapeno Peppers (minced)1 clove
Garlic (minced)1 cup
Cilantro (chopped fresh)1 cup
Chicken BrothDirections:
1
In an 8 inch baking dish, arrange filets in a single layer
2
Sprinkle with lemon juice
3
Tightly cover dish with foil
4
Bake at 450 degrees F (230 degrees C)
5
Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes
6
Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic
7
Add cilantro and chicken broth; whirl to blend
8
Pour pepper mixture into a 10 inch frying pan
9
Stir over high heat until boiling
10
Reduce heat to keep warm
11
Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes
12
Drain, and return to pan
13
Stir juices from the baked salmon into red pepper sauce
14
Mix 1 1/2 cups sauce with pasta
15
Spoon pasta onto plates
16
Top with fish, and drizzle with remaining sauce
17
Serve