Wednesday, February 20, 2013


~ allrecipes

4 4oz. salmon fillets

2 T. lemon juice

Preheat oven to 450 degrees.  Arrange fillets in a single layer in an 8-inch square pan. Sprinkle with lemon juice. Tightly cover dish with foil. Bake until fish is opaque, but still moist looking in thickest part, about 12 to 14 minutes.
Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, jalapenos, and garlic. Add cilantro and chicken broth; blend.  Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
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 before serving.  Makes four servings.

Notes: This is a pretty mild dish without a lot of flavor, even with the garlic and jalapenos. We make it with whatever noodle strikes our fancy. If you want to simplify things, then skip the layering and just toss the noodles, sauce, and salmon together. 

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