Baked salmon served with a red pepper sauce over pasta.
4 (120g) salmon fillets
2 tablespoons lemon juice
100g roasted red peppers
5 tablespoons grated Parmesan cheese
1 tablespoon cornflour
2 teaspoons minced green chilli
1 clove garlic, minced
4 tablespoons chopped fresh coriander
250ml chicken stock
1/2 (500g) packet vermicelli pasta
In a 20cm baking dish, arrange salmon filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 220 C / Gas 7. Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes.
Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornflour, chilli and garlic. Add coriander and chicken stock; whirl to blend.
Pour pepper mixture into a 25cm frying pan. Stir over high heat until boiling. Reduce heat to keep warm.
Cook pasta in 3 litres boiling water until tender to bite, about 7 minutes. Drain, and return to pan.
Stir juices from the baked salmon into red pepper sauce. Mix 375ml sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.