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Smoky Tomato-Salmon Chowder

Ingredients

• 3 6-ounce fresh or frozen skinless salmon fillets
• 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
• 1 to 2 teaspoons chili powder
• 1/2 teaspoon salt
• 2 14.5-ounce cans reduced-sodium chicken broth
• 1 14.5-ounce can no-salt-added diced tomatoes or diced fire-roasted tomatoes, undrained
• Ground black pepper
• 3/4 cup chopped tomato
• 2 tablespoons coarsely chopped Italian parsley
• 1 medium avocado, pitted, peeled, and sliced
• Chili powder

Directions

1. Thaw salmon, if frozen.
2. Preheat oven to 425 F.
3. Place sweet peppers, onion, and chile pepper, cut sides down, on a foil-lined baking sheet.
4. Roast for 20 to 25 minutes.
5. Bring foil up around vegetables and fold edges together to enclose.
6. Let stand 15 minutes.
7. Grease a shallow baking pan.
8. Rinse salmon and pat dry.
9. Sprinkle with 1 to 2 teaspoons chili powder and 1/2 teaspoon salt.
10. Place salmon in prepared baking pan, tucking under any thin edges.
11. Bake for 4 to 6 minutes per 1/2-inch thickness.
12. Remove from oven.
13. Cover and keep warm.
14. Using a sharp knife, loosen edges of skins from peppers.
15. Gently pull off skins in strips and discard.
16. Coarsely chop peppers and onion.
17. Transfer to a saucepan.
18. Add broth and undrained tomatoes.
19. Bring to boiling, stirring occasionally.
20. Remove from heat.
21. Season to taste with salt and black pepper.
22. Stir in chopped tomato and parsley.
23. Ladle soup into bowls.
24. Break salmon into pieces and divide among bowls.
25. Top with avocado and sprinkle with chili powder.

Attribution