Ingredients
4 (4 ounce) fillets salmon
2 tablespoons lemon juice
1/2 cup roasted red bell
peppers
1/3 cup grated Parmesan cheese
1 tablespoon cornstarch
2 teaspoons minced jalapeno
peppers
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1 cup chicken broth
1 (8 ounce) package angel
hair pasta
Directions
1.
In an 8 inch baking dish, arrange filets in a
single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at
450 degrees F (230 degrees C). Cook until fish is opaque, but still moist
looking in thickest part, 12 to 14 minutes.
2. Meanwhile,
in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and
garlic. Add cilantro and chicken broth; whirl to blend.
3. Pour
pepper mixture into a 10 inch frying pan. Stir over high heat until boiling.
Reduce heat to keep warm.
4. Cook
pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain,
and return to pan.
5.
Stir juices from the baked salmon into red
pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top
with fish, and drizzle with remaining sauce. Serve.
0 komentar:
Posting Komentar