Blackened Salmon Pasta Bonefish Grill Recipes

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BLACKENED SALMON PASTA



Blackened Salmon Pasta image

Blackened salmon served on top of a creamy pasta with a kick of Cajun seasoning.

Provided by fabeveryday

Time 55m

Yield 6

Number Of Ingredients 29

6 (4 ounce) skin-on salmon fillets
2 tablespoons unsalted butter, melted
1 ½ tablespoons ground paprika
1 teaspoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon sea salt
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground white pepper
¼ teaspoon dried basil
¼ teaspoon dried thyme
1 (16 ounce) package linguine pasta
1 tablespoon olive oil, or as needed
8 tablespoons unsalted butter, divided
1 (8 ounce) package baby bella mushrooms, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
½ cup finely chopped onion
2 cloves garlic, minced
2 cups half-and-half
1 teaspoon Cajun seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¾ cup grated Parmesan cheese
1 cup cherry or grape tomatoes, halved
1 tablespoon chopped fresh parsley, or to taste

Steps:

  • Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.
  • Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.
  • Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.
  • Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.
  • Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
  • Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.
  • Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.

Nutrition Facts : Calories 769.6 calories, Carbohydrate 67 g, Cholesterol 138.3 mg, Fat 39.6 g, Fiber 5.1 g, Protein 39.2 g, SaturatedFat 21.4 g, Sodium 816.1 mg, Sugar 6.5 g

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