Blackened Salmon Pasta | Chef Alden B.
Blackened Salmon Pasta
Serving: 4
Prep Time: 10 min
Cook Time: 20 min
Ingredients:
1 lb salmon (cut in 1 inch chunks)
2 tbs avocado oil (divided)
1 ½ tsp @tonychacherescreolefoods6156 Blackened Season + more to taste
1 shallot (diced)
4 garlic cloves (minced)
2 tbs parsley (chopped)
¼ c white wine
Juice of half a lemon
1 ½ c heavy cream
1-2 c spinach
¾ c parmesan (freshly grated)
8 oz pappardelle pasta (boiled)
⅓ reserved pasta water
Directions:
Add 1 tbs of avocado oil to the salmon chunks and season with 1 ½ tsp of Tony Chachere’s Blackened Seasoning.
In a large pan over medium-high heat, add the salmon and cook until it reaches your desired wellness and remove from the pan.
In the same pan with the drippings, add in the shallots. Saute for about 3-5 minutes or until translucent.
Add in garlic and sauté for an additional minute.
Pour in white wine and lemon juice and let simmer until almost all the way evaporated.
Pour in heavy cream along with the reserved pasta water and simmer for about 5 minutes then add in spinach and cook until wilted.
Turn off the heat and add in ¾ c of parmesan. Stir until the cheese is melted.
Add in your noodles and mix until well coated.
Season to taste with more Blackened Seasoning, garnish with more parmesan and parsley.
Add the salmon back to the pan and enjoy!
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