1/2 cup roasted red bell pepper
1 cup grated Parmesan cheese, divided
1 Tablespoon cornstarch
1/4 to 1/2 whole jalapeño 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, 6 oz
1 Tablespoon Picual olive oil, canola, peanut or grapeseed oil
1 teaspoon Tony's Lemon Pepper

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

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. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes, 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. - Serves 4, time 10 minutes