3 6 ounces fresh or frozen skinless salmon fillets
1 teaspoons chili powder
1/2 teaspoon salt
2 medium red sweet peppers, halved lengthwise and seeded
1 medium sweet onion, reduce 1/2-inch slices
1 fresh jalapeno chile pepper, halved lengthwise and seeded
2 14 1/2 ounce can chicken broth
1 14 1/2 ounce can fire-roasted diced tomato plants, undrained
Salt
Ground pepper
1 large tomato, chopped (about 3/4 cup)
two tablespoons coarsely chopped fresh Italian (flat-leaf) parsley
1 medium avocado, peeled, pitted, and sliced
Chili powder
Directions
Thaw salmon, if frozen. Rinse pat dry with sponges. Sprinkle using the one to two teaspoons chili powder and also the 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.
Preheat oven to 425 levels F. Place sweet peppers, onion, and jalapeno pepper, cut sides lower, on foil-lined baking sheet. Roast for 15-20 minutes. Loosely wrap vegetables in foil let are a symbol of fifteen minutes.
Meanwhile, place salmon inside a shallow greased baking pan fold under thin edges. Bake for four to six minutes per 1/2-inch thickness or until salmon flakes easily when tested having a fork keep warm.
Having a sharp knife release and remove skins from peppers discard skins. Coarsely chop peppers and onion transfer to some large saucepan. Add broth and canned tomato plants. Provide boiling, stirring from time to time. Remove from heat. Season to taste with salt and pepper. Fold in chopped tomato and parsley.
For everyone, ladle chowder into shallow bowls. Break salmon into pieces and divide among bowls. Top with avocado slices and sprinkle with a lot more chili powder.
Diet Details (Smoky Tomato Salmon Chowder)
Per serving:
218 kcal cal.,
9 g fat
( 1 g sitting. fat,
3 g polyunsaturated fat,
4 g monounsatured fat),
48 mg chol.,
976 mg sodium,
14 g carb.,
3 g fiber,
6 g sugar,
20 g pro.
Percent Daily Values derive from a couple,000 calorie diet
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