Roasted Red Pepper Salmon Pasta

01Method

1. 1

   Heat an outdoor grill to medium and brush the grate with oil.

2. 2

   Blend the roasted red peppers in a food processor until smooth, then pour the purée into a cold large skillet.

3. 3

   Add the chicken broth, Parmesan, half a cup of cilantro, cornstarch, jalapeño, and garlic to the purée and stir to combine. Place over medium-high heat and cook, stirring constantly, until the sauce comes to a boil and thickens, about 10 minutes. Keep warm.

4. 4

   While the sauce cooks, bring a large pot of lightly salted water to a boil. Add the angel hair pasta along with the olive oil and cook, stirring occasionally, until just tender, 4 to 5 minutes. Drain and set aside.

5. 5

   Place the salmon fillets skin-side up on the hot grill and cook until the skin loosens, about 5 minutes. Remove the skin, flip the fillets, and grill until the fish flakes easily, about 5 more minutes.

6. 6

   Portion the pasta onto 5 warmed plates, place a salmon fillet on top of each, spoon the red pepper sauce around the fish, and finish with a scattering of cilantro and chives.