Description
A delightful fusion of rich salmon and creamy Cajun spices, transforming simple ingredients into an extraordinary meal.
Ingredients
- 3 large salmon filets, cut in half for a total of 6 pieces
- 1.5 tsp Old Bay seasoning
- 1.5 tsp salt
- 2 tsp paprika
- 2 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp oregano
- 1/2 tsp chili powder
- 2 tbsp butter
- 2 tbsp oil
- 1/2 onion, diced
- 1 tsp garlic, minced
- 6 mini sweet peppers, chopped (or substitute with 2 bell peppers)
- 2 tbsp tomato paste
- 2.5 cups heavy cream (3 cups if using a full 16-oz package of pasta)
- 1/3 cup reserved pasta water
- Parmesan cheese (to taste)
Instructions
- Cook your pasta according to package instructions, ensuring it’s al dente. Reserve 1/3 cup of the pasta water for later use.
- While the pasta cooks, mix your spices: Old Bay, salt, paprika, onion powder, garlic powder, black pepper, oregano, and chili powder.
- Season the salmon filets generously with the spice mixture.
- Heat the oil and butter in a large skillet over medium heat. Once hot, add the seasoned salmon filets, cooking for about 4-5 minutes per side, or until fully cooked and golden brown. Remove the salmon and set aside.
- In the same skillet, add diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Stir in the chopped sweet peppers and tomato paste. Cook for an additional 2-3 minutes until the peppers soften.
- Pour in the heavy cream, mixing well. Bring the sauce to a simmer, allowing it to thicken slightly.
- Add the reserved pasta water to help adjust the sauce consistency. Stir until well blended.
- Break the cooked salmon into pieces and fold gently into the creamy mixture, ensuring even distribution.
- Combine the cooked pasta with the sauce and salmon. Toss everything together, ensuring the pasta is thoroughly coated.
- Serve immediately, topping with freshly grated Parmesan cheese to enhance the flavors.
Notes
Adjust spice levels based on your preferences for heat. Garnish with fresh herbs like parsley or chives for added complexity.
