JuJu’s Cajun Salmon Pasta

Veggies, pasta, and succulent salmon are tied together with a creamy, boldly spiced cheese sauce in this yummy dish. My lord recently had chicken Cajun pasta at Chili’s, which was pretty tasty (yes I snuck a little off his plate lol). He always challenges me to recreate things he enjoys, and put my spin on it. I decided to use fish instead of chicken, hoping to give our bodies a break from meat for a couple meals.

The following recipe can be dialed up or down on the heat spectrum, based on your taste. I tried this pasta cold, and it was pretty good, which means you can have it on Sabbath. It does taste better warm, but I figured I’d share that tidbit for those wondering. I hope you enjoy!

Ingredients

  • 4 fillets of salmon

  • 1 lb box of penne pasta

  • 1 medium zucchini, diced into medium pieces

  • 1 red bell pepper, diced into medium pieces

  • 1 container of baby bella mushrooms

  • 1 shallot, chopped fine

  • 4 cloves of garlic, smashed and minced fine

  • 1/4 cup cheddar cheese

  • 1/4 cup mozzarella cheese

  • 2 cups freshly grated Parmesan

  • 1 heaping tablespoon grated Parmesan (the powdery stuff)

  • 1/2 teaspoon thyme

  • Zest from 1 lemon

  • 1.5 cup heavy cream

  • 2 ounces cream cheese

  • Cajun seasoning (see directions for specifics)

  • 3 tablespoons garlic powder, separated

  • 3 tablespoons onion powder, separated

  • 1/2 teaspoon red pepper flake

  • Cayenne pepper (optional)

  • Large Beefsteak tomato diced into large wedges and then cut in half

  • Juice from half a lemon (to be squeezed onto fish after searing)

Directions

  • Add 1 tablespoon of oil or cooking spray to the bottom of a large pot over medium-high heat.
  • Add zucchini, red bell pepper, and mushroom. Season with 1 teaspoon of salt, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder. Cook for 5 minutes.
  • Taste the mixture to assess if salt needs to be added. If so, do so at this time. Be careful not to over salt. I’d add no more than 1 additional teaspoon at this stage. Remember cheese is salty.
  • Cook veggies for another 8-10 minutes or so, until completely tender. Remove and set aside. DO NOT RINSE OUT THE POT!
  • Add 2 tablespoons of butter to the same pan.
  • Add shallot, crushed red pepper, and garlic to the pan. Saute for 3 minutes, stirring consistently until aromatic.
  • Pour in heavy cream and combine completely with shallots and garlic. Cook for 1 minute.
  • Add Parmesan, cream cheese, cheddar cheese, and mozzarella. Stir constantly until all cheese is melted and blended smoothly.
  • Add 2 tablespoons of Cajun seasoning, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1/2 teaspoon of thyme, and all the lemon zest. Taste the mixture. If not salty enough, add a bit more Cajun seasoning, 1 teaspoon at a time until satisfied.
  • Now you want to taste to assess heat level. If you’d like more heat, now is the time to add some Cayenne. I suggest starting with 1/2 teaspoon of Cayenne, and add 1/2 teaspoon at a time until satisfied.
  • Once your cheese sauce is perfect, add noodles and veggies back, and stir to combine.
  • Add tomatoes and cook for 10 minutes, and then remove from the heat.
  • While your pasta is sitting and developing deeper flavor, it’s time to sear your salmon fillets over medium heat.
  • You should have already cleaned your fish with lemon water. If you haven’t, see here for guide to doing so.
  • Season fish with roughly tablespoon of Cajun seasoning, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 teaspoon of salt.
  • Add 2 tablespoons of avocado oil to a skillet and cook salmon 3-4 minutes per side until done. Remove from the heat.
  • Immediately squeeze the juice of a half a lemon directly onto the fish.
  • Plate the pasta and top with one piece of fish, serve, and enjoy!

4 Comments

  1. Batel Israel

    All Praises! It looks yummy like your other meals Princess! I’ll be trying it, LW.

  2. Nice, a different way to make my salmon with noodles. Thank you very much.😉

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