Fettuccini Alfredo Pasta, with blackened Cajun Salmon! | How to make Fettuccini Alfredo Pasta, with blackened Cajun Salmon!

By Mallika Chaudhary  |  6th Apr 2018  |  
5 from 1 review Rate It!
  • Fettuccini Alfredo Pasta, with blackened Cajun Salmon!, How to make Fettuccini Alfredo Pasta, with blackened Cajun Salmon!
Fettuccini Alfredo Pasta, with blackened Cajun Salmon!by Mallika Chaudhary
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

0

1

About Fettuccini Alfredo Pasta, with blackened Cajun Salmon! Recipe

Tried fish with pasta yet? Believe me, it's one of the best things ever! Melt in the mouth salmon along with pasta smothered with creamy sauce and loaded with vegetables...doesn't the combination sound phenomenal? I enjoy my Cajun seasoning so much. I use it in my sandwiches, with potatoes, chicken, fish and literally everything I can. Presenting Fettuccini Alfredo pasta with blackened cajun salmon. It is so good that you will make it again and again! Try it friends!

Fettuccini Alfredo Pasta, with blackened Cajun Salmon!

Ingredients to make Fettuccini Alfredo Pasta, with blackened Cajun Salmon!

  • 2 fillets of Salmon, de-boned
  • 4 rolls of whole-wheat fettuccini
  • 3 cloves of garlic
  • 2 tbsn butter+ 3 tbsn Olive oil
  • 1 red bell pepper, diced
  • 1 large onion, diced
  • 1 cup mushrooms, sliced
  • 1/4th cup steamed peas
  • 1 tbsn flour
  • 1/2 cup of heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1 tbsn chopped dill or parsley
  • 2 Tbsp of Cajun Seasoning
  • ½ tsp Paprika powder
  • ½ tsp honey
  • 3 tbsn white wine
  • Salt and pepper to taste

How to make Fettuccini Alfredo Pasta, with blackened Cajun Salmon!

  1. In a large bowl, combine the honey, Cajun seasoning, Paprika, 1 tsp olive oil, a little salt & pepper. Mix well.
  2. Place your salmon fillets in the bowl gently and coat them completely with the prepared Cajun dressing. Set aside for 10 minutes.
  3. In a large sauce-pan, Heat around 1 tbsn Olive oil.
  4. Once hot, carefully place your coated salmon fillets in hot oil and let fry on medium- high heat for 2-3 minutes, until crispy and blackened. It is necessary to fry them at medium high heat or you will not get the blackened crispy skin.
  5. With your tongs, turn over the fillets and let the other side cook till well-done. Once the salmon looks completely cooked, crispy and blackened on both the sides, transfer to a place and set aside.
  6. In the same sauce-pan, heat remaining of your olive oil.
  7. Once the oil is hot, add the butter and wait for it to melt.
  8. Add chopped garlic and fry for a few seconds.
  9. Throw in the diced onions, mushrooms and red bell-pepper and fry on high heat, till they lose some of their moisture and look half-cooked, but still crunchy.
  10. Add in the white wine and cook till the alcohol burns away. You can also try to flambé it if you are comfortable with it!
  11. At this point, on the adjoining burner, fill a large pot with water, add a generous sprinkle of salt and 1 tsp olive oil. Bring to a boil. Add in the pasta and let it cook for around 11 minutes.
  12. Coming back to your vegetables, add the flour to them at this point and stir constantly till the raw smell goes away. This is a technique from the french cuisine, where a ‘roux’ is made from the flour, that acts as a sauce-thickener.
  13. Pour in half of the heavy cream, and with a whisk, stir continuously till no lumps of flour remain in the sauce.
  14. Next, pour in the remaining cream and continue stirring till you get a beautiful, smooth white sauce.
  15. Add the salt, pepper, Italian seasoning, chopped dill/parsley, steamed peas and grated Parmesan cheese. If the sauce looks less in quantity, you can add some more cream or milk to it. Cook for 3-4 mins more on low heat. Switch of the gas.
  16. Drain the cooked pasta and add in your creamy, hot white sauce. Toss till the sauce completely coats the luscious Fettuccini pasta. Transfer to a plate.
  17. Finally, cut your blackened salmon fillet in strips and place in an attractive pattern on top of your pasta. We won’t be tossing them like chicken or shrimp along with the pasta as the cooked fish is very delicate and will disintegrate.
  18. Grate a generous portion of grated Parmesan on top of your pasta and serve hot! Enjoy!

Reviews for Fettuccini Alfredo Pasta, with blackened Cajun Salmon! (1)

Hema Mallik6 months ago

Deliciously amazing!
Reply

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