Creamy Salmon Pasta

Creamy Salmon Pasta

Kara Johnson





Ingredients

THE COOK SHOP Creole and Cajun Seasoning Blends

2 salmon filets

2 cups penne pasta

1 pint heavy cream

1/2 cup parmesan cheese

1 bunch of green onions

2 table spoons of canola oil

 

Directions

Set the Mood to Cook:

     Music:  Gumbo, PJ Morton

     To Drink: Chablis (Simmonet-Febvre, Chablis Premier                                   Cru Vaillons 2015)

Add salt to water in pot and put on high heat until it comes to a rolling boil. Add 2 cups of pasta. Boil 5-6 minutes, then strain and sit on the side. Note: Never add oil when boiling pasta. It causes the sauce to slide off of the pasta.

 Chop about 2 handfuls of the green onion.

Skin salmon filets and coat with seasonings. Let marinate about 20 minutes.

Place sauce pan over medium high heat. Put a little canola oil in pan. Sear salmon about 5 minutes on each side. Remove from pan and place on the side.

Add heavy cream. Stir, scraping the

Bottom of the pan, then add pint of heavy cream. Add Parmesan cheese and both Seasonings to taste.

Stir and allow to reduce about 50%. Remove pan from heat and add pasta, crumble in 1 and 1/2 of the salmon filets and add in a handful of the chives. Add more Seasonings to taste. 

Serve in bowl, garnish with the remaining salmon crumbled on top, a sprinkle of Parmesan cheese, chopped green onion and a dash of both Seasonings!

 VOILA!

Simple and so delicious.

 

Connoisseuringly yours,

Kara

 

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