Alaska Salmon with Gnocchi and Roasted Red Pepper

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 seafood 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.

(From: Alaska Seafood Marketing Institute)

Salmon Pasta Salad

8 ounces fusilli, penne OR other dried pasta
1 1/2 pounds salmon fillets, skinned and pin bones removed
4 cup cherry tomatoes
4 cups 1/2-inch cubes hothouse (English) cucumber
4 green onions,cut diagonally into 1/2-inch lengths
3 tablespoons wine vinegar
1/4 cup thin soy sauce
1 tablespoon Asian chile sauce
2 tablespoons dark sesame oil
2 tablespoons peanut, safflower OR corn oil
2 tablespoons sugar
1 teaspoon grated orange zest
1/2 cup minced fresh ginger
1/4 cup chopped cilantro sprigs

Cook pasta according to package instructions, until al dente. Drain in a colander, rinse with cold water, and drain thoroughly.

Place salmon in a baking pan. Position an oven rack 4 inches from heating element and turn oven to broil. Immediately place salmon in oven and cook about 4 minutes, until it begins to flake with pressure from a fork. Allow salmon to cool, and break into small pieces.

In a large bowl, combine pasta, salmon, tomatoes, cucumber and green onions and toss well.

In a small bowl, combine vinegar, soy sauce, chile sauce, sesame oil, peanut oil, sugar, orange zest, ginger and cilantro and mix well. Pour dressing over pasta and toss to evenly combine. (The salad can be covered and refrigerated up to 24 hours before serving.) Gently toss salad and serve
chilled or a room temperature. Makes 4 servings.

(From "Fast Fish", by Hugh Carpenter and Teri Sandison.)