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Preparation Time : 30
Cook Time : 30
Total Time : 60
fillets of Salmon, de-boned 2 nos
whole-wheat fettuccini 4 nos
Cloves of Garlic 3 nos
butte 2 tbsp
Olive oil 3 tbsp
Red Bell Pepper, diced 1 nos
Onion, diced 1 nos
steamed peas 1/4 cups
plain flour 1 tbsp
Heavy Cream 1/2 cups
grated Parmesan cheese 1/4 cups
dried Italian seasoning 1 tsp
chopped dill or parsley 1 tbsp
Cajun Seasoning 2 tbsp
Paprika powder 1/2 tsp
honey 1/2 tsp
white wine 3 tbsp
Salt and Pepper each, or to taste 2 tsp
In a large bowl, combine the honey, Cajun seasoning, Paprika, 1 teaspoon olive oil, a little salt & pepper. Mix well.
Place your salmon fillets in the bowl and coat them completely with the prepared Cajun dressing. Set aside for 10 minutes.
In a large sauce-pan, Heat around 1 tablespoon Olive oil.
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 on your salmon!
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.
In the same sauce-pan, heat remaining of your olive oil.
Once the oil is hot, add the butter and wait for it to melt.
Add chopped garlic and fry for a few seconds.
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.
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!
At this point, on the adjoining burner, fill a large pot with water, add a generous sprinkle of salt and 1 teaspoon olive oil. Bring to a boil. Add in the pasta and let it cook for around 11 minutes.
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 adapted from the french cuisine, where a 'roux' is made from the flour, that acts as a thickener for your pasta sauce.
Pour in half of the heavy cream, and with a whisk, stir continuously till no lumps of flour remain in the sauce.
Next, pour in the remaining cream and continue stirring till you get a beautiful, smooth white sauce.
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. Switch of the gas. Cook for another 3-4 minutes on low heat.
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.
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 completely if we handle it that way.
Grate a generous portion of grated Parmesan on top of your pasta and serve hot! Enjoy!
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