Roasted Red Pepper Salmon with Angel Hair Pasta

4 (4 ounce) fillets salmon

lemon juice

1 red pepper

1/3 cup grated parmesan cheese

1 tbsp. cornstarch

2 tsp. minced jalepeno peppers (or more depending on how spicy you like it)

1 clove of garlic, minced

1 cup chicken broth

angel hair pasta

Chop red pepper into 4 large peices, and spread out in a glass baking dish. Bake, covered, at 400 for approximately 30 minutes. Peppers should be soft and turning brownish black when ready.

Cook salmon, sprinkled with lemon juice, at 450 for approximately 15 minutes, or until cooked through.

Cook pasta in boiling salted water as per package directions.

In a blender or food processor, blend together cooked red peppers, parmesan, cornstarch, jalapeno, garlic, and chicken broth until smooth.

Pour into a medium size frying pan and stir over medium high heat until boiling. Reduce heat and cook for a few minutes to allow flavors to mix well.

Pull salmon fillets apart with a fork into small peices, then add to red pepper sauce.

Spoon sauce over the angel hair pasta and serve with fresh bread and butter, and a glass of red wine!

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This is probably one of my favorite ways to prepare salmon. Except of course, freshly caught and fried in butter over a camp fire!

Travis and I love this recipe, and over time I have slowly altered it bit by bit to perfection! It's actually quite simple and quick to make too.

Not too much new on the family front, we all just got back from a long walk in the pouring rain. Travis needed to return something to Home Depot and we both wanted to hit up the library so we put Kaed in our covered stroller and Brayer in a carrier, put a leash on the dog and away we walked! It didn't start raining till we got to Home Depot but then it poured the rest of the time so we were all pretty soaked by the time we got home, with the exception of the kids who were well covered. I sure thought it would be nice to join Kaed in his cozy stroller at one point!