Grilled salmon topped with a roasted red pepper sauce combines the flavors of Pacific Northwest and Italian cuisines!
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
474 Calories
Recipe Instructions
Step 1
Preheat outdoor grill for medium heat and lightly oil the grate.
Step 2
Puree roasted red peppers in a food processor; transfer to a cold large skillet.
Step 3
Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into red pepper puree.
Step 4
Bring red pepper mixture to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep warm.
Step 5
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.
Step 6
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.
Step 7
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.
Ingredients
2 tablespoons cornstarch
1 tablespoon olive oil
2 cups chicken broth
1 (12 ounce) package angel hair pasta
1 tablespoon chopped fresh chives, or more to taste
1 tablespoon chopped fresh cilantro, or more to taste
