Back Bay Blackened Wild Alaskan Salmon Pasta

1
Ralph Crane

By
@Kummok

Quick n' Easy and "Eyes roll to the back of your head at the first bite" good! Use Wild Alaskan Salmon for best results

Rating:

★★★★★ 1 vote

Comments:
Serves:
6-8
Prep:
30 Min
Cook:
30 Min
Method:
Grill

Ingredients

  • ·
    angel hair pasta
  • ·
    bell peppers in assorted colors
  • ·
    spring onions
  • ·
    garlic cloves
  • ·
    evoo (ex virgin olive oil)
  • ·
    wild alaskan salmon (or halibut)
  • ·
    fresh roma tomatoes

How to Make Back Bay Blackened Wild Alaskan Salmon Pasta

Step-by-Step

  1. To make the "Backbay Blackened Salmon Pasta",
    1. Lightly saute' EVOO/pressed garlic/your favorite redfish saute' spices
    2. Add a mix of your favorite veggies (we use multi-colored bell peppers and spring onions) to the saute' and warm no more than a minute
    3. Pour the mix over a bed of Angel Hair pasta (Timed to be perfectly completed/drained when saute' is done)
    4. Add the blackened "cubed fish", King Salmon highly recommended! (See "For Cubes" advice in separate "Blackening Salmon/Halibut" email) (This process needs to be timed to finish at the same time the saute' does)
    5. Add a hefty garnish of fresh cubed Roma tomatoes
    6. Serve with your favorite bread/wine!

Printable Recipe Card

About Back Bay Blackened Wild Alaskan Salmon Pasta

Course/Dish: Fish Pasta
Main Ingredient: Fish
Regional Style: Italian




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