Ingredients
- 1/2 cup 1/2 cup roasted red bell pepper
- 1 cup 1 cup grated Parmesan cheese, divided
- 1 Tablespoon 1 Tablespoon cornstarch
- 1/4 1/4 to 1/2 whole jalapeo pepper, chopped
- 1 teaspoon 1 teaspoon minced garlic
- 1/4 cup 1/4 cup chopped cilantro
- 1 cup 1 cup chicken broth
- 1 package 1 package (1 pound) vacuum-packed prepared potato gnocchi (dumplings) OR 4 cups cooked orzo
- 4 4 Alaska Salmon steaks or fillets (4 to 6 oz. each)
- 1 Tablespoon 1 Tablespoon olive, canola, peanut or grapeseed oil
- 1 teaspoon 1 teaspoon lemon pepper seasoning
Servings:
Units:
Instructions
- In blender, puree red peppers, 1/2 cup Parmesan cheese, cornstarch, jalapeo, and garlic. Blend in cilantro and chicken broth. In a small
- saucepan, cook and stir pepper sauce over high heat until boiling. Reduce heat; cover and keep warm.
- Cook gnocchi according to package directions; keep warm.
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high
- heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake
- pan occasionally to keep fish from sticking.
- Turn salmon over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen
- salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- To serve, add 1/2 cup Parmesan cheese to gnocchi. Portion 1 cup gnocchi onto each serving plate; drizzle with sauce. Top with salmon and
- drizzle with remaining sauce
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