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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | fillets | salmon, canned (4 small cans) | 2 | medium (approx 2-3/4" long, 2-1/2" dia) | Peppers, sweet, red, raw, chopped | 1 | onion | 1 medium onions chopped (vidalias, mayans or walla wallas work great) | 1 | pepper | Jalapeno peppers | 4 | cups | chicken broth or stock | 2 | cans (15 oz) | Hunt's Diced Tomatoes with juice | 1 | medium whole (2-3/5" dia) | Tomatoes, seeded and chopped | 1 | whole | avocados, thinly sliced |
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Steps
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Sequence
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Step
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| | 1 | Season the salmon with salt and chili powder. Roast the red peppers, onion, and jalapeno at 425* for 15-20 minutes. Wrap in foil and allow to rest for 15 minutes. Bake the salmon for 4-6 minutes per 1/2" thickness.
Discard the skins, chop, add to large pan with broth and tomatoes. Bring to a boil. Season. Add fresh tomato and parsley. |
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