Blackened Salmon Pasta with Creamy Cajun White Sauce

Blackened Salmon Pasta with Creamy Cajun White Sauce

This dish combines the smoky flavors of blackened salmon with a rich and creamy cajun white sauce, all tossed with tender pasta for a delicious and satisfying meal.

Ingredients:

• For the Blackened Salmon:

  • 2 salmon fillets (6-8 ounces each), skin on
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons blackened seasoning (store-bought or homemade)
  • Salt and freshly ground black pepper

• For the Creamy Cajun White Sauce:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (adjust to your spice preference)
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley (optional)

• For the Pasta:

  • 1 pound pasta (penne, fettuccine, or your preference)
  • Reserved pasta water (about 1/4 cup)

Instructions:

1. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper. Brush the flesh side of the salmon with olive oil. Sprinkle the blackened seasoning evenly over the oiled side of the salmon, pressing gently to adhere.

2. Cook the Salmon: Heat a large cast-iron skillet or grill pan over medium-high heat. Carefully place the salmon fillets, skin-side down, in the hot pan. Sear for 3-4 minutes, or until the skin is crispy. Flip the salmon and cook for another 2-3 minutes, or until just cooked through (internal temperature reaches 145°F). Remove the salmon from the pan and set aside on a plate.

3. Cook the Pasta: While the salmon cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Reserve about 1/4 cup of the pasta water before draining.

4. Make the Creamy Cajun Sauce: In the same skillet used for the salmon (remove any excess drippings), melt butter with olive oil over medium heat. Add the shallot and cook for 2-3 minutes, until softened. Add the garlic and cook for another minute, until fragrant.

5. Stir in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the heavy cream and chicken broth, scraping any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes, or until the sauce thickens slightly.

6. Stir in the thyme, cayenne pepper, smoked paprika, salt, and pepper. Reduce heat to low and simmer for an additional minute.

7. Assemble the Dish: Flake the cooked salmon into large pieces. Add the drained pasta, reserved pasta water, and flaked salmon to the sauce in the pan. Toss gently to combine and coat the pasta evenly in the sauce.

8. Serve: Remove from heat and stir in the grated Parmesan cheese. Garnish with fresh parsley (optional), and serve immediately.

Tips:

• If you don’t have blackened seasoning, you can make your own by combining paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and black pepper.
• Be careful not to overcook the salmon. It should be flaky and moist on the inside.
• You can adjust the amount of cayenne pepper to your desired level of spiciness.
• This dish is also delicious with other types of fish, such as cod, halibut, or mahi-mahi.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of milk or chicken broth if necessary to loosen the sauce.