Alaska Fish & Wildlife News
February 2006


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This salmon recipe can be prepared with frozen fish and takes less than a half-hour to prepare.

Prep Time: 10 minutes Cook Time: 12 minutes Servings: 4

1/2 cup roasted red bell pepper
1 cup grated Parmesan cheese, divided
1 Tablespoon cornstarch
1/4 to 1/2 whole jalapeno pepper, chopped
1 teaspoon minced garlic
1/4 cup chopped cilantro
1 cup chicken broth
1 package (1 pound) vacuum-packed prepared potato gnocchi (dumplings) OR 4 cups cooked orzo
4 Alaska salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive, canola, peanut or grapeseed oil
1 teaspoon lemon pepper seasoning

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

Nutrients per serving: 482 calories, 23g total fat, 10g saturated fat, 44% calories from fat, 142mg cholesterol, 42g protein, 25g carbohydrate, 1g fiber, 799mg sodium, 330mg calcium and 1.4g omega-3 fatty acids.

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