INGREDIENTS
BLACKENED SALMON:
- 1 stick unsalted butter
- 4 salmon filets 6-8 oz.
- 2 tablespoons Savory seasoning or Creole seasoning 1 ½ teaspoons per filet
- 1 tablespoon rosemary chopped
- 4 tablespoon olive oil
- 1 shallot diced
- 2 garlic cloves minced
- 1 zest of lemon
- 1 juice of lemon
- 1 cup unsalted chicken stock
- 2 tablespoons capers drained
- ½ cup Italian parsley chopped
ALFREDO:
- 1 lb. angel hair pasta cooked
- 2 cups heavy cream
- 1 stick unsalted butter
- 1/2 cup shredded parmesan plus more for garnish
- 1/4 teaspoon salt
- 1/2 teaspoon white pepper
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INSTRUCTIONS
- Melt 2 tablespoons of butter and lightly and rub over both sides of salmon. Season salmon evenly on both sides with creole seasoning, sprinkle rosemary evenly on all fish.
- Heat a non-stick skillet over high heat, once skillet is hot place 2 tablespoons of butter in skillet add salmon add salmon skin side down and cook for 2 minutes, flip and cook for 1 minute. Remove and sit to the side. (If you have a small skillet repeat this step and sit salmon to the side.)
- Reduce heat to medium add shallots to skillet and cook for 1 minute, stir in garlic, lemon zest, lemon juice, chicken stock and capers. Cook for 1-2 minutes until sauce begins to thicken, add salmon back to skillet and baste with sauce. Cut off heat and let rest while you make alfredo.
- In a sauce pot over medium heat add all ingredients to pot, bring to a boil. Reduce heat to low-medium heat, mixture should coat the back of a spoon. Reheat pasta over medium heat for 1 minute then stir in pasta sauce, coat evenly and serve garnish with parsley, parmesan and enjoy!
- You can serve this dish over rice, zucchini pasta or a side salad.
