Red Pepper-Salmon Pasta

• 4 boned, skinned salmon fillets (each about 1 1/2 in. thick; 1 lb. total)
• 2 tablespoons lemon juice
• 1/2 cup canned peeled red peppers
• 1/3 cup grated parmesan cheese
• 1 tablespoon cornstarch
• 2 teaspoons chopped fresh jalapeno chili
• 1 clove garlic
• 1/4 cup chopped fresh cilantro
• 1 cup fat-skimmed chicken broth
• 8 ounces dried angel hair pasta

1. In an 8-inch baking dish, mix salmon with lemon juice and arrange in a single layer.
2. Tightly cover dish with foil. Bake in a 450u0b0 oven until fish is opaque but still moist-looking in thickest part (cut to test), 12 to 14 minutes.
3. Meanwhile, in a blender or food processor, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and broth; whirl to blend.
4. Pour pepper mixture into a 10- to 12-inch frying pan. Stir over high heat until boiling; keep warm.
5. Meanwhile, cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain; return to pan.
6. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/3 cups sauce with pasta.
7. Spoon pasta onto plates. Top with fish and drizzle with remaining sauce. Serve, or cover and chill up to 1 day.

salmon, lemon juice, red peppers, parmesan cheese, cornstarch, fresh jalapeufo chili, clove garlic, fresh cilantro, chicken broth, pasta

Taken from www.myrecipes.com/recipe/red-pepper-salmon-pasta (may not work)