In a blender, puree the red peppers, 1/2 cup of Parmesan cheese, cornstarch, jalapeño, and garlic. Add the broth and cilantro and pulse to mix. Transfer the mixture to a small saucepan and cook, stirring, over high heat until boiling. Reduce the heat to low and cover the pan to keep warm.

Cook gnocchi according to package directions. Drain and set aside covered to keep warm.

Rinse any ice glaze from the frozen Alaska salmon under cold, running water and pat dry with a paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of the salmon with oil. and cook for about 3 to 4 minutes on one side until browned. Shake the pan occasionally to keep fish from sticking. Turn the salmon over and sprinkle with lemon pepper. Cover the pan tightly, reduce the heat to medium and cook the salmon for an additional 6 to 8 minutes for the frozen or 3 to 4 minutes for fresh or thawed fish. Cook just until the fish is opaque throughout.

To serve, add  the remaining 1/2 cup of Parmesan cheese to the gnocchi and toss to mix. Portion 1 cup of gnocchi on each serving plate and drizzle with the sauce. Top with the salmon and drizzle with the remaining sauce.

Also check out the Alaska Style Recipes for Kids!

Per serving: 482 calories, 23 g total fat, 10 g saturated fat, 44% calories from fat, 142 mg cholesterol, 42 g protein, 25 g carbohydrate, 1 g fiber, 799 mg sodium, 330 mg calcium and 1400 mg omega-3 fatty acids Source: Wild Alaska Seafood