Cajun Salmon & Rasta Pasta (s) Recipe
Salmon pan-seared with butter, served on top of penne rigate pasta & a creamy Jamaican-inspired sauce
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Ingredients
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Salmon
Pasta
Creamy Sauce
Method
Preparing the Salmon
- 1
Season the Salmon
Rub the salmon fillets with Cajun seasoning, salt, and black pepper. Let it marinate for about 15 minutes.
- 2
Cooking the Pasta
- 3
Boil the Pasta
In a large pot, bring salted water to a boil. Add the penne rigate pasta and cook according to package instructions until al dente. Drain and set aside.
Making the Creamy Sauce
- 4
Sauté the Vegetables
In the same skillet used for the salmon, add the minced garlic and diced red bell pepper. Sauté for about 2-3 minutes until the vegetables soften.
- 5
Make the Sauce
Add the heavy cream, cream cheese, jerk seasoning, and lime juice to the skillet. Stir continuously until the cream cheese melts and the sauce is creamy and well combined.
- 6
Add the Cheddar Cheese
Stir in the shredded cheddar cheese and let it melt into the sauce. Adjust seasoning with salt and pepper to taste.
Combining the Dish
- 7
Combine Pasta and Sauce
Add the cooked penne rigate pasta into the creamy sauce, tossing to coat the pasta evenly.
- 8
Serve
Plate the creamy pasta and top with the pan-seared Cajun salmon. Garnish with chopped green onions and serve immediately.