Alaskan Salmon with Gnocci and Red Pepper Sauce

4 Alaskan Salmon steaks or fillets
1/2 C. roasted red bell pepper
1 C. grated Parmesan cheese, divided
1 T. cornstarch
1/4-1/2 whole jalapeno, chopped
1 t. minced garlic
1/4 C. chopped cilantro
1 C. chicken broth
1 pkg. (1 lb.) vacuum-packed prepared potato gnocchi (dumpling) 
       or 4 C. cooked orzo
1 T. olive oil
1 t. lemon pepper seasoning

1. In blender, puree red peppers, 1/2 C. Parmesan cheese, cornstarch, jalepeno and garlic.  Blend in cilantro and chicken broth.  In small saucepan, cook and stir pepper sauce over high heat until boiling.  Reduce hea; cover and keep warm.  Cook gnocchi according to package directions; keep warm.
2. Rinse any ice glaze if Salmon is frozen under cold water; pat dry with paper towel.  Heat a heavy nonstick skillet over medium-high heat.  Brush both sides of salmon with oil.  Place salmon in heated skillet and cook, uncovered, about 3-4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.  Turn salmon over and sprinkle with lemon pepper.  Cover pan tightly and reduce heat to medium.  Cook an additional 6-8 minutes for frozen or 3-4 minutes for fresh salmon.  Cook just until fish is opaque throughout.
3. To serve, add 1/2 C. Parmesan cheese to gnocchi.  Portion 1 C. gnocchi onto each serving plate; drizzle with sauce.  Top with salmon and drizzle with remaining sauce.

**This has potential to be much better.  The sauce was decent but had too strong of a parmesan flavor overpowering the roasted red pepper and the fish was fairly bland.