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Alaska Salmon with Gnocchi and Roasted Red Pepper

Yield: Serves 4
Total Time: 35 min
Prep: 5 min
Cook: 30 min
Additional:
Ingredients
1/2 cup roasted red pepper
1 cup grated Parmesan cheese, divided
1 tablespoon arrowroot or kuzu root powder (sold in natural food and Asian markets) - substitute cornstarch if necessary
1/4 to 1/2 whole jalapeño pepper, deseeded and chopped
1 teaspoon minced garlic
1/4 cup chopped cilantro
1 cup chicken broth
1 pound potato gnocchi (dumplings) or 4 cups cooked whole-wheat orzo
Preparation
1.  Puree red peppers, 1/2 cup Parmesan cheese, arrowroot or kuzu root, jalapeño and garlic in blender or food processor. Blend in cilantro and chicken broth. Cook and stir pepper sauce over high heat in small saucepan until boiling. Reduce heat; cover and keep warm.
2.  Cook gnocchi according to package directions; keep warm.
3.  Rinse 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.
4.  Turn salmon over and sprinkle with seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes, until fish is just opaque throughout.
5.  Add 1/2 cup Parmesan cheese to gnocchi. Plate one cup gnocchi on each dinner plate; drizzle with sauce. Top with salmon and drizzle with remaining sauce.
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