Cajun Salmon Pasta
Our Cajun salmon pasta is an enchanting blend of creamy, spicy, and utterly delicious notes, ensuring every forkful is a flavor-packed experience. And guess what? From start to finish, you're only 35 minutes away from this gastronomic joy!
The Symphony of Flavors
While most pasta dances to the Italian tune, ours takes a bold step into the heart of Louisiana. With a zesty Cajun seasoning and creamy tomato embrace, this isn't just any pasta. The main star? King Salmon, that brings its unique flair, ensuring a standout performance in every bite.
From Louisiana's Heart: The Cajun Legacy
Cajun cuisine is a treasure of the U.S., predominantly echoing the culinary traditions of Louisiana. Its spice blends are a testament to its rich culture, making dishes like our Cajun salmon pasta a celebration of heritage and flavor.
Meet our King: Wild Alaska King Salmon
At Sizzlefish, our commitment is to bring you the very best. Our wild Alaska king salmon is an omega-3 powerhouse, unrivaled by other Alaskan species. Conveniently sealed in 4- or 6-ounce portions, it ensures freshness from our waters to your plate.
More than Taste: The Health Boost
Our king salmon is a health enthusiast's delight. Brimming with omega-3 fatty acids, it's a heart-friendly choice. But that's not all; this fish is also a protein-packed wonder, ensuring you get both taste and health in every bite.
Twist it Your Way: Substitutions
Love the Cajun but fancy a different protein? No worries! This dish is versatile. Try it with:
- Colossal shrimp
- Dungeness crab meat
- Lobster meat
2 portions Sizzlefish Salmon
2 tbsp olive oil
Salt and pepper
8 oz. Penne pasta
1 tbsp butter
1/2 cup chopped green pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow onion
1 tsp minced garlic
2 tsp Cajun seasoning
3/4 cup chicken or vegetable stock
2 tbsp tomato paste
1/2 cup heavy cream
2/3 cup freshly grated Parmesan cheese
Salt to taste
1/4 cup chopped parsley
Blot salmon dry with paper towel and season with salt and pepper. Heat olive oil in a skillet over medium heat for 1 minute.
Add salmon flesh side down and cook for 3 minutes, flip and cook 3 minutes longer. Cool salmon for 2 minutes then remove skin and flake with a fork into bite sized pieces.
Begin cooking pasta according to package directions. In a 4-quart Dutch over or pot, heat butter over medium heat. Add bell peppers and onion. Sauté for 8 minutes, until tender. Add garlic and cook 1 minute longer.
Add Cajun seasoning, stock and tomato paste to pan and bring to a simmer. Stir until tomato paste has been incorporated. Reduce heat to low. Stir in heavy cream and Parmesan cheese. Simmer for 3-4 minutes until sauce is thickened.
Add cooked pasta and flaked salmon to pot. Stir gently to combine. Season with salt if needed.
Serve hot topped with fresh chopped parsley.
- Serving Size
- 1 Serving
- per serving
- 40.8 grams
- 9 grams
- 21 grams