Wednesday, February 20, 2013
RED PEPPER SALMON PASTA
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: We never use long noodles, so we make this with whatever shape strikes our fancy, though rotini is pretty good at catching the sauce. There's no sense in separating the sauce and layering everything when it's all getting mixed together anyway, so I heat the sauce to boiling, then just dump all of it in the pot of drained noodles and stir in the salmon. I highly recommend doubling the sauce!