Buckleys Cajun Salmon Pasta Food

CAJUN SALMON PASTA

Steps:

• Boil a large, salted pot of water for the pasta. Cook it al dente according to package directions. When the pasta is about 10 minutes away from being done, start the sauce.
• Lightly season the salmon with salt & pepper and then coat it in flour.
• Add the oil and butter to a skillet over medium-high heat. Cook the salmon for 2 minutes/side.
• Take the fish out of the pan and set it aside. Reduce the stove's heat to medium.
• Add the sun-dried tomatoes, garlic, and Dijon mustard to the pan. Cook for 30 seconds, stirring constantly.
• Add the cream, lemon juice, and Cajun seasoning to the pan. Stir until the sauce is smooth.
• Add the salmon back into the pan and break it up using your spoon. Let it cook for a few more minutes until it's cooked through and the sauce has thickened up a bit. Add some fresh basil in the last minute or two of cooking if using.
• Drain the pasta and toss it with the sauce. Serve with freshly grated parmesan if desired.

CREAMY CAJUN SALMON PASTA

Steps:

• Cook the pasta in salted water until al dente and set aside.
• While the pasta is cooking, heat a large skillet on medium heat. Add olive oil and 1 tb butter. Coat the salmon with 1 tb Cajun seasoning and cook the salmon for 3-4 minutes on each side. Salmon is cooked when it reaches 145°F and is flakey on the inside. Set aside.
• In the same pan, add 1 tb butter and onions. Sauté for 2 minutes then add garlic and sauté for 1 minute.
• Add in heavy cream and chicken broth and bring to a gentle simmer. Add in remaining 2 tb Cajun seasoning and parmesan cheese and simmer for 3-5 minutes.
• Toss in spinach and cooked pasta and cook for 1 minute until the spinach is wilted. Top with salmon and more parmesan cheese. Happy nomming!

CAJUN SALMON PASTA

Steps:

• Start by boiling the pasta in salted water, according to package directions. Drain the pasta, but retain about 1 cup of the pasta water for the sauce. Pat salmon fillets dry with a paper towel, and season with salt and pepper.
• Meanwhile in a large, non-stick or carbon steel pan, spray olive oil and turn to medium hight heat. Once warmed, add the seasoned salmon, skin side up, and turn the heat down to medium. Sear for 4-5 minutes and don't touch it! The salmon will release naturally from the pan when it's got a nice brown sear. Flip and cook another 3-4 minutes for medium doneness, or until cooked to your liking. Remove salmon from pan and set aside.
• If there's a lot of excess oil, drain it out of the pan or wipe with a paper towel, but there should just be enough to sauté the garlic on medium low heat, stirring frequently so it does not burn. Add in broth and spices, whisking till combined. Turn heat up to bring to a boil, reducing the broth by about half over 3-4 minutes. Turn the heat back down to medium low and whisk in heavy cream. Simmer till the sauce has thickened - about 2-3 minutes, stirring often. Stir in cream cheese on low heat till smooth and creamy.
• Add in cooked pasta, tossing till well-coated over low heat, then add about 1/3-1/2 cup pasta water to thin out the sauce a little bit, if needed. If the sauce is too thin, simmer over medium low heat with the pasta in the sauce - just for 1-2 minutes. Season with salt and pepper to taste.

" BUCKLEY'S" CAJUN SALMON PASTA

Steps:

• For the cream sauce:.
• Sauté minced garlic with butter until garlic is light brown.
• Add heavy cream, basil, lemon juice, grated cheese blend, & white pepper.
• Bring to a boil on medium high heat, stirring often.
• Place on low heat after boiling & salt to taste.
• For the Cajun Salmon:.
• Preheat oven to 375°F.
• Lightly coat salmon with Cajun spice.
• **REMEMBER, the amount of spice will determine the degree of spice & heat. So cook salmon at 375°F for 8-15 minutes depending on desired doneness.
• For the presentation:.
• Toss cooked pasta with the cream sauce.
• Portion 8 ounces of pasta per serving.
• Place the cooked salmon filets atop the portions.
• Garnish with parsley & shredded parmesan cheese.
• A slice of garlic toast & a lemon wedge will further complement this dish.