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RDJ-- Red Pepper Salmon Pasta, 10-27-09
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RDJ Petite
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Oct 27, 2009 09:01 PST
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Volume 11 Number 251
US Library of Congress ISSN: 1530-3292
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Red Pepper Salmon Pasta
4 boned, skinned salmon fillets (each about 1 1/2 in. thick; 1 lb.
total)
2 tablespoons lemon juice
1/2 cup canned peeled red peppers
1/3 cup grated parmesan cheese
1 tablespoon cornstarch
2 teaspoons chopped fresh jalapeño chili
1 clove garlic
1/4 cup chopped fresh cilantro
1 cup fat-skimmed chicken broth
8 ounces dried angel hair pasta
In an 8-inch baking dish, mix salmon with lemon juice and arrange in a
single layer.
Tightly cover dish with foil. Bake in a 450F oven until fish is opaque
but still moist-looking in thickest part (cut to test), 12 to 14
minutes.
Meanwhile, in a blender or food processor, smoothly purée red peppers,
parmesan, cornstarch, chili, and garlic. Add cilantro and broth; whirl
to blend.
Pour pepper mixture into a 10- to 12-inch frying pan. Stir over high
heat until boiling; keep warm.
Meanwhile, cook pasta in 3 quarts boiling water until tender to bite,
about 7 minutes. Drain; return to pan.
Stir juices from the baked salmon into red pepper sauce. Mix 1 1/3 cups
sauce with pasta.
Spoon pasta onto plates. Top with fish and drizzle with remaining sauce.
Serve, or cover and chill up to 1 day. Yield: Makes 4 servings
CALORIES 427 (21% from fat); FAT 10g (sat 2.5g); CHOLESTEROL 68mg;
CARBOHYDRATE 46g; SODIUM 234mg; PROTEIN 35g; FIBER 1.4g
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Recipe du Jour is made possible only by donations from subscribers like
you. If you enjoy receiving RDJ, please support us by sending a check
payable to "Recipe du Jour" for any amount to: Recipe du Jour, PO Box
195, Henrico NC, 27842. Or use PAYPAL ( http://www.paypal.com ) and
donate (via your account or their secure credit card site) directly thru
Rich's email address ( ri-@recipedujour.com ). Thank you.
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