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Ingredients: 4 Pound(s) 4 oz each salmon fillet 137/4377 Quart(s) lemon juice 1/2 roasted red bell pepper 4/23 Pound(s) grated parmesan cheese 163/5000 Pound(s) corn starch 1/3 Ounce(s) minced jalapeno pepper 1 Pound(s) garlic 1/4 Bunch(s) fresh cilantro 1 chicken bouillon 1 Pound(s) 8 oz angel hair pasta Directions: 1. In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes. 2. Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend. 3. Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm. 4. Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan. 5. 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. Serve.
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