Creamy 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.

" 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.