BLACKENED SALMON PASTA
Blackened salmon served on top of a creamy pasta with a kick of Cajun seasoning.
Provided by fabeveryday
Time 55m
Yield 6
Number Of Ingredients 29
Steps:
- Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.
- Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.
- Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.
- Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.
- Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
- Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.
- Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.
Nutrition Facts : Calories 769.6 calories, Carbohydrate 67 g, Cholesterol 138.3 mg, Fat 39.6 g, Fiber 5.1 g, Protein 39.2 g, SaturatedFat 21.4 g, Sodium 816.1 mg, Sugar 6.5 g
BLACKENED SALMON PASTA SALAD
The spices from the blackened salmon really take this basic pasta salad recipe to the next level.
Provided by CookingWithShelia
Categories Seafood Pasta Salad
Time 45m
Yield 6
Number Of Ingredients 18
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Pat salmon dry with paper towels. Coat lightly in 1 tablespoon grapeseed oil. Season with blackened seasoning.
- Heat remaining grapeseed oil in a cast iron skillet over medium heat until it starts to smoke. Be sure to turn on your oven vent. Put salmon in the skillet and cook until it flakes easily with a fork, 4 to 4 1/2 minutes on each side (turning only to flip to the other side). Set salmon aside and let cool while you mix up the pasta salad.
- Combine drained pasta, pineapple, cucumber, onion, olives, broccoli, Brussels sprouts, banana peppers, bell peppers, tomato, and thyme in a large bowl. Mix well. Mix in mayonnaise and salad dressing, adjusting to taste. Flake the salmon and gently fold into the pasta salad.
Nutrition Facts : Calories 689 calories, Carbohydrate 75.7 g, Cholesterol 23.2 mg, Fat 36.3 g, Fiber 9.5 g, Protein 21.4 g, SaturatedFat 5.7 g, Sodium 426.4 mg, Sugar 10.7 g
SALMON PASTA SALAD
This recipe was one of my husband's favorite ways to enjoy salmon. I've had it so long I don't even remember where it came from originally. This salad is a nice light meal for a hot summer day, and it lets the salmon flavor come through. -Mary Dennis, Bryan, Ohio
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss the pasta, salmon, tomatoes, cucumber and onion. For dressing, combine the oil, lemon or lime juice, dill, garlic, salt and pepper; mix well. Pour over pasta. Cover and chill. Serve over lettuce.
Nutrition Facts : Calories 332 calories, Fat 18g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 514mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
BLACKENED SALMON SANDWICHES
In this crusty open-face sandwich, salmon fillets rubbed with a mixture of spices -- including cumin, fennel, thyme, oregano, and cayenne pepper -- are seared, then placed atop arugula and red onion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Makes 4
Number Of Ingredients 15
Steps:
- Place cumin seed, fennel seed, oregano, and thyme in a spice grinder. Pulse until finely chopped but not powdery. Transfer to a small bowl; stir in paprika, cayennepepper, 1 1/2teaspoons salt, and 1/4teaspoon black pepper; set aside. In anothersmall bowl, whisk together horseradish, yogurt, honey, remaining1/2teaspoonsalt, and 1/4teaspoon pepper; set aside.
- Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons of spice blend; pat with fingers. Place fillets in hot skillet. Cook until well browned, about 5 minutes. Flip fillets; cook through, about 5 minutes more. Transfer to plate; set aside.
- To assemble, spread bread with horseradish mixture.Top with arugula and onion. Flake salmon into chunks; place on sandwiches. Drizzle with remaining horseradish mixture; serve.
Nutrition Facts : Calories 261 g, Cholesterol 63 g, Fat 8 g, Fiber 1 g, Protein 26 g, Sodium 772 g
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CREAMY TUSCAN GARLIC BLACKENED SALMON PASTA RECIPE
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4.9/5 (10)Total Time 30 minsCategory Main DishCalories 1041 per serving
- In a small bowl you'll mix up your blackening seasoning. It includes paprika, cayenne pepper, salt, pepper, white pepper, and Italian seasoning. Turn on broiler.
- Using a cast iron skillet or a skillet that can go under the broiler, place your salmon in the skillet, skin side down. Brush salmon with melted butter and press seasoning mix all over the salmon. If your salmon has skin on, only season the flesh side. Before cooking flip your salmon to skin side up. Broil for 3 minutes. Remove from oven and flip salmon to skin side down.
- Cook an additional 7 minutes, until salmon is cooked and flakes easily with a fork. Depending on the thickness of your salmon, you may need to cook longer. Try to purchase salmon that is equal in thickness.
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5/5 (3)Category Main CourseCuisine Cajun, CreoleTotal Time 30 mins
- Melt 2 tablespoons of butter and lightly and rub over both sides of salmon. Season salmon evenly on both sides with creole seasoning, sprinkle rosemary evenly on all fish.
- Heat a non-stick skillet over high heat, once skillet is hot place 2 tablespoons of butter in skillet add salmon add salmon skin side down and cook for 2 minutes, flip and cook for 1 minute. Remove and sit to the side. (If you have a small skillet repeat this step and sit salmon to the side.)
- Reduce heat to medium add shallots to skillet and cook for 1 minute, stir in garlic, lemon zest, lemon juice, chicken stock and capers. Cook for 1-2 minutes until sauce begins to thicken, add salmon back to skillet and baste with sauce. Cut off heat and let rest while you make alfredo.
- In a sauce pot over medium heat add all ingredients to pot, bring to a boil. Reduce heat to low-medium heat, mixture should coat the back of a spoon. Reheat pasta over medium heat for 1 minute then stir in pasta sauce, coat evenly and serve garnish with parsley, parmesan and enjoy!
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