Smoky Tomato-Salmon Chowder - cooking recipe

Ingredients

18 ounces salmon fillets
1 teaspoon chili powder
1/2 teaspoon salt
2 medium red sweet peppers, halved lengthwise and seeded
1 medium sweet onion, cut in 1/2 inch slices
1 jalapeno, halved lengthwise and seeded
2 (14 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes (fire roasted)
1 large tomatoes, chopped (about 3/4 cup)
2 tablespoons coarsely chopped parsley
2 medium avocados, peeled, pitted and sliced
chili powder

Preparation

Thaw salmon if frozen. Pat dry with paper towels. Sprinkle with chili powder and salt. cover and refrigerate while roasting vegetables.
Preheat oven to 425. Place sweet peppers, onion and jalapeno, cut side down, on a foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil, let stand 15 minutes.
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.
With sharp knife loosen and peel off skins from peppers; discard skins. coarsely chop peppers and onion; transfer to a 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.
To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder.