fbpx
☰ Menu Search

Recipes

Clear Search
Advanced Search

Main Dish

Alaskan Salmon with Gnocchi and Roasted Red Pepper

  • No Reviews
  • Prep Method: Pan Fried
Share Print

Ingredients

  • 1/2 cup roasted red bell pepper
  • 1 cup grated Parmesan cheese, divided
  • 1 Tablespoon cornstarch
  • 1/4 to 1/2 whole jalapeño pepper, chopped
  • 1 teaspoon minced garlic
  • 1/4 cup chopped cilantro
  • 1 cup chicken broth
  • 1 package (1 pound) vacuum-packed prepared potato gnocchi
  • 4 Alaska Salmon steaks or fillets, 6 oz ea
  • 1 Tablespoon Picual olive oil, canola, peanut or grapeseed oil
  • 1 teaspoon Tony's Lemon Pepper
  • shredded basil leaves - optional

Preparation

In blender, puree red peppers, 1/2 cup Parmesan cheese, cornstarch, jalapeño, 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.

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 3 to 4 minutes, 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. Garnish with freshly shredded basil leaves and pinches of Lemon Pepper, if desired. – Serves 4

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.