Blackened Salmon Pasta Recipes

CAJUN BLACKENED SALMON RECIPE BY TASTY

Steps:

• In a small bowl, combine all the Cajun spice rub ingredients and stir.
• Place the salmon fillets on a cutting board and rub the olive oil over all sides of the salmon fillets.
• Sprinkle the spice rub over the salmon, using your hands to ensure all sides are covered.
• Cook on a BBQ over a medium to high heat for 2 minutes per side. The outside should start to blacken and crisp, leaving the salmon juicy inside.
• Once the salmon is cooked set aside.
• In a large bowl, add all of the salsa ingredients and stir well.
• Serve the salmon with an extra sprinkling of parsley alongside the salsa.
• Enjoy!

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.

BLACKENED SALMON SANDWICHES

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.

DATE NIGHT BLACKENED SALMON PASTA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and spray foil with nonstick spray.
• Combine paprika, cumin, salt, onion, garlic, pepper, and seafood seasoning in a small bowl; mix to combine. Set aside 1 teaspoon seasoning for the pasta sauce.
• Rub remaining seasoning over salmon fillets and set on the prepared baking sheet.
• Bake in the preheated oven until salmon flakes easily with a fork, 20 to 25 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Heat olive oil in a skillet over medium heat until shimmering. Add garlic and saute until golden, about 30 seconds. Add panko and reserved 1 teaspoon of seasoning. Cook and stir, being careful not to burn, until panko are lightly toasted, about 30 seconds. Remove from the heat and transfer panko to a small bowl.
• Place spinach in a colander and set in the sink. Drain the spaghetti over the spinach; the hot water should instantly wilt the spinach. Transfer drained pasta and spinach to the skillet. Add butter and red pepper flakes and toss to coat.
• Distribute noodles evenly between 2 bowls, and top each with a salmon fillet, panko, and Parmesan cheese. Serve immediately.

BLACKENED SALMON

Steps:

• In a small bowl combine all the seasonings.
• Coat the salmon fillets with ½ tablespoon of oil, then rub with the seasoning mix all over.
• Heat the remaining oil in a large oven-proof skillet over medium-low heat. Meanwhile, preheat the oven to 400F.
• Cook the salmon fillets for around 2 minutes per side, or until blackened.
• Squeeze over the lime juice and finish it off by cooking in the oven. Bake for 8-10 minutes, or until the salmon is flaky.
• Serve with lime wedges and enjoy!

BLACKENED SALMON PASTA

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.