CREAMY TUSCAN SALMON PASTA Jan 10 Written By Eleanor Debel https://www.youtube.com/shorts/bWyqjei2LsI PrintTUSCAN SALMON PASTA Yield 2-4Prep time10 MinCook time15 MinTotal time25 Min Ingredients 2 salmon filets about 4-6 oz 1 tsp oil or cooking spray 1 Tbsp cajun seasoning 1 tsp olive oil 1 large shallot, thinly sliced 1 jalapeno, finely diced 3 cloves of garlic, minced 1 tsp cajun seasoning ¼ cup vegetable stock 1 cup cherry tomatoes ½ cup heavy cream 2 Tbsp finely chopped fresh basil 1 lb spaghetti, cooked al dente according to package instruction InstructionsPat the salmon filets dry and lightly coat with the oil. Season both sides with the cajun seasoning and set aside. Heat a nonstick skillet on high and add a little oil or cooking spray. Once nearly smoking, place the salmon skin side down and let sear until crisped, about 3 minutes. Flip the salmon and repeat on the other side, then sear the sides of the salmon so the whole filet is browned and cooked through, about 8-10 minutes. Remove the salmon to a plate and return the pan to medium heat. Add the olive oil to the pan along with the shallot, jalapeno and garlic. Saute on medium heat until fragrant and the vegetables are softened. Sprinkle in the cajun seasoning and stir to coat, cooking another 1-2 minutes. Pour in the stock and scrape up any browned bits in the pan, add the cherry tomatoes and continue to cook for about 2-3 minutes until the tomatoes get soft. Gently squish them with a wooden spoon or spatula to release their juices, adding a little more stock to if necessary to develop the sauce. Cook 2-3 more minutes then stir in the heavy cream and chopped basil. Toss the cooked spaghetti with the sauce and remove from the heat. Serve with the salmon flaked over top and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastaseafoodeasy Eleanor Debel
CREAMY TUSCAN SALMON PASTA Jan 10 Written By Eleanor Debel https://www.youtube.com/shorts/bWyqjei2LsI PrintTUSCAN SALMON PASTA Yield 2-4Prep time10 MinCook time15 MinTotal time25 Min Ingredients 2 salmon filets about 4-6 oz 1 tsp oil or cooking spray 1 Tbsp cajun seasoning 1 tsp olive oil 1 large shallot, thinly sliced 1 jalapeno, finely diced 3 cloves of garlic, minced 1 tsp cajun seasoning ¼ cup vegetable stock 1 cup cherry tomatoes ½ cup heavy cream 2 Tbsp finely chopped fresh basil 1 lb spaghetti, cooked al dente according to package instruction InstructionsPat the salmon filets dry and lightly coat with the oil. Season both sides with the cajun seasoning and set aside. Heat a nonstick skillet on high and add a little oil or cooking spray. Once nearly smoking, place the salmon skin side down and let sear until crisped, about 3 minutes. Flip the salmon and repeat on the other side, then sear the sides of the salmon so the whole filet is browned and cooked through, about 8-10 minutes. Remove the salmon to a plate and return the pan to medium heat. Add the olive oil to the pan along with the shallot, jalapeno and garlic. Saute on medium heat until fragrant and the vegetables are softened. Sprinkle in the cajun seasoning and stir to coat, cooking another 1-2 minutes. Pour in the stock and scrape up any browned bits in the pan, add the cherry tomatoes and continue to cook for about 2-3 minutes until the tomatoes get soft. Gently squish them with a wooden spoon or spatula to release their juices, adding a little more stock to if necessary to develop the sauce. Cook 2-3 more minutes then stir in the heavy cream and chopped basil. Toss the cooked spaghetti with the sauce and remove from the heat. Serve with the salmon flaked over top and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance pastaseafoodeasy Eleanor Debel
