Simply an awesome flavor combination of Pacific Northwest and Italian cuisine
Prep Time
45 mins
Dificult
Medium
Servings
5
Ingredients
Instructions
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.
