Ingredients
- 3 (6 oz). fresh or frozen skinless salmon fillets
- 1 to 2 tsp. chili powder
- 2 medium red sweet peppers, halved lengthwise and seeded
- 1 medium sweet onion, cut in 1/2 inch slices
- 1 jalapeno pepper, halved lengthwise and seeded
- 2 14 oz. cans chicken broth
- 1 14.5 oz. can fire-roasted diced tomatoes
- 1 large tomato, chopped (about 3/4 cup)
- 2 Tbs. coarsely chopped fresh Italian (flat leaf) parsley
- 1 medium avocado, peeled, pitted and sliced
- Chili powder
Directions
1. Thaw salmon, if frozen. Pat dry with paper towels. Sprinkle with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.
2. Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeno pepper, cut sides down, on foil lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil; let stand 15 minutes.
3. Meanwhile, place salmon in a shallow greased baking pan; fold under thin edges. Bake 4 to 6 minutes per 1/2 inch thickness or until salmon flakes easily when tested with a fork; keep warm.
4. With sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan. Add broth and undrained tomatoes. Bring to boiling, stirring occasionally. Remove from heat. Season with salt and pepper. Fold in chopped tomato and parsley.
5. To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder. Makes 6 main dish servings.
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