Back Bay Blackened Wild Alaskan Salmon Pasta

Ralph Crane


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


★★★★★ 1 vote

30 Min
30 Min


  • ·
    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


  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
Other Tags: Quick & Easy, For Kids, Healthy

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