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Ingredients

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

Nutrition Info

473.9 calories carbohydrate: 43.2 g cholesterol: 66.4 mg fat: 18.8 g fiber: 2.9 g protein: 31.7 g saturatedFat: 4.5 g servingSize: - sodium: 894.9 mg sugar: 3 g transFat: : - unsaturatedFat: : -

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.

5 servings

Simply an awesome flavor combination of Pacific Northwest and Italian cuisine!