INGREDIENTS
BLACKENED SALMON:
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1 stick unsalted butter
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4 salmon filets 6-8 oz.
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2 tablespoons Savory seasoning or Creole seasoning 1 ½ teaspoons per filet
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1 tablespoon rosemary chopped
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4 tablespoon olive oil
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1 shallot diced
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2 garlic cloves minced
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1 zest of lemon
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1 juice of lemon
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1 cup unsalted chicken stock
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2 tablespoons capers drained
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½ cup Italian parsley chopped
ALFREDO:
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1 lb. angel hair pasta cooked
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2 cups heavy cream
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1 stick unsalted butter
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1/2 cup shredded parmesan plus more for garnish
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1/4 teaspoon salt
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1/2 teaspoon white pepper
INSTRUCTIONS
2 tablespoons butter, melted and lightly rubbed over both sides of salmon Season both sides of the salmon with creole seasoning, and evenly sprinkle rosemary on all of the fish.
Heat a nonstick skillet over high heat, then add 2 tablespoons butter and the fish to the skillet. Cook for 2 minutes with the skin side down, then flip and cook for 1 minute. Remove yourself from the table and take a seat to the side. (If you only have a small skillet, skip this step and set the salmon aside.)
Reduce the heat to medium and add the shallots, garlic, lemon zest, lemon juice, chicken stock, and capers to the skillet. Cook for 1 minute. Cook for another 1-2 minutes until the sauce thickens, then return the salmon to the skillet and baste with the sauce. Remove from heat and set aside while you prepare the alfredo sauce.
Over medium heat, combine all ingredients in a sauce saucepan and bring to a boil. Reduce the heat to low-medium and stir until the mixture coats the back of a spoon. Reheat pasta for 1 minute over medium heat, then toss in pasta sauce, coat evenly, and serve garnished with parsley and parmesan.
This recipe can be served with rice, zucchini pasta, or a side salad.
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