Description
Blackened Salmon Alfredo Pasta
Ingredients:
For the Salmon:
2 salmon fillets
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
2 tbsp olive oil
For the Pasta:
250g fettuccine
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 tsp nutmeg (optional)
Salt and pepper to taste
Fresh rosemary or parsley for garnish
Instructions:
Cook the Fettuccine
Bring a pot of salted water to a boil and cook the fettuccine until al dente. Drain and set aside.
Season and Cook the Salmon
Combine paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper in a small bowl. Rub this spice mix generously onto both sides of the salmon fillets.
Heat olive oil in a skillet over medium-high heat. Cook the salmon for 4-5 minutes per side, until the outside is crisp and the inside is tender. Remove and set aside.
Prepare the Alfredo Sauce
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and bring to a simmer. Gradually whisk in Parmesan cheese, nutmeg, salt, and pepper until the sauce is smooth and creamy.
Combine Pasta and Sauce
Add the cooked fettuccine to the skillet and toss to coat evenly with the Alfredo sauce. Let it warm through for 2 minutes.
Assemble and Serve
Plate the fettuccine Alfredo and place a piece of blackened salmon on top. Garnish with fresh rosemary or parsley for a touch of elegance.
This rich and flavorful Blackened Salmon Alfredo Pasta is a restaurant-worthy dish you can easily make at home. Enjoy every creamy, savory bite!
Step-by-Step Guide
1. Prep & Boil: Salt a large pot of water and bring to a rolling boil for the fettuccine. As it heats, mix your dry spices in a bowl for the salmon.
2. Cook Pasta: Add fettuccine to boiling water, cooking until al dente (usually 8-10 minutes). Reserve 1/4 cup of pasta water, then drain the rest.
3. Blacken Salmon: Pat salmon fillets dry. Rub spice mix on all sides. In a hot skillet with olive oil, sear salmon for 4-5 minutes per side until a dark crust forms. Set aside on a clean plate.
4. Build Sauce: In the same skillet, melt butter. Sauté garlic for 30 seconds. Pour in cream, simmer gently. Whisk in Parmesan until melted. Season with nutmeg, salt, and pepper.
5. Combine: Add drained pasta to the sauce, tossing to coat. Use reserved pasta water a tablespoon at a time if sauce is too thick.
6. Final Plate: Divide pasta among plates. Top each with a blackened salmon fillet. Garnish and serve immediately.
Serving Suggestions
This rich dish pairs beautifully with lighter sides. Serve with a crisp arugula salad dressed in lemon vinaigrette or simple steamed asparagus or green beans. For a wine pairing, choose a buttery Chardonnay or a crisp Pinot Grigio to cut through the creaminess.
How-to Summary
Boil fettuccine. Coat salmon fillets in a spice blend of paprika, garlic, onion, and cayenne, then pan-sear until blackened. In the same pan, create a creamy Alfredo sauce with butter, garlic, heavy cream, and Parmesan. Toss the pasta in the sauce, plate, and top with the salmon. Garnish with fresh herbs.
Frequently Asked Questions
1. Can I use a different type of pasta? Absolutely. This sauce works well with most pasta shapes. Tagliatelle, pappardelle, or even penne are excellent choices for holding the creamy sauce.
2. How do I know when the salmon is cooked perfectly? The salmon should flake easily with a fork. An internal temperature of 125°F (52°C) for medium-rare to 145°F (63°C) for well-done is safe. It will continue to cook slightly after removal from the pan.
3. Can I make the Alfredo sauce lighter? Yes, but texture will change. Substitute half-and-half for heavy cream, but heat it gently to avoid curdling. For a dairy-free version, use cashew cream or a high-quality store-bought vegan Alfredo.
4. What if my sauce becomes too thick or breaks? If the sauce is too thick, thin it with a splash of the reserved pasta water. If it breaks (looks greasy/oily), remove from heat and vigorously whisk in a tablespoon of cold cream or water to re-emulsify.
5. Can I prepare any components ahead of time? You can mix the dry spice rub for the salmon and grate the cheese ahead. However, for best results, cook the salmon, sauce, and pasta fresh and combine just before serving.
Common Mistakes to Avoid
- Overcooking the Salmon: Searing on too high heat can burn spices before the inside cooks. Use medium-high heat and don’t move the fillet until it releases easily.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can make your sauce grainy. Always grate Parmesan fresh from a block for a smooth, creamy melt.
- Rinsing the Pasta: Never rinse pasta after draining. The starch on the surface helps the sauce adhere. Rinsing will make your dish less cohesive.
- Boiling the Cream Sauce: After adding cream, only bring to a gentle simmer. A rolling boil can cause the sauce to separate or become oily.
Conclusion
This Blackened Salmon Alfredo Pasta masterfully combines bold, spicy crusted fish with a luxurious, creamy sauce. It’s a deceptively simple recipe that delivers complex flavors and an impressive presentation perfect for both weeknight dinners and special occasions. By following the detailed steps and avoiding common pitfalls, you can consistently create a restaurant-quality meal that is sure to become a cherished favorite in your culinary repertoire.