Cajun salmon pasta
2 thin filets Salmon, room temperature
1/2 medium onion (or 4 green onions), thinly sliced
2 cloves garlic, minced
1/2 medium bell pepper, thinly sliced
1/4 cup milk
Cajun seasoning
Pasta (preferably linguine), enough for two plates/meals
Cherry tomatoes (optional)
Cook pasta.
Meanwhile, add 2-3 tsp olive oil to a medium-sized skillet.
Warm over medium heat.
Add onions - stir fry until they no longer have a 'bite'.
Then add bell pepper and garlic - stir fry until veggies are cooked but not limp.
Remove veggies.
Add 1 tsp. oil to the skillet and heat on med-hi.
Pour cajun seasoning over salmon filets, then drop them in the hot skillet - they should smoke.
Now the tricky part - the temperature of the burner may need adjusting depending on how thick the filets are, and how defrosted.
If the outside is browning too rapidly, simply lower the heat to medium to give the inside time to cook.
When the filets are blackened on one side, pour seasoning on the face-up side and flip them over.
Meanwhile - Once pasta is cooked and drained, immediately add about 1 tbsp olive oil and stir -
do not let pasta cool.
Heat the 1/4 cup milk to scalding (I microcook), and pour only as much into pasta as can be
absorbed.
At the same time, stir in about 1 tsp of cajun seasoning.
When salmon filets are blackened on both sides, remove from heat.
Quickly spoon pasta onto two serving plates, top with stir-fried veggies.
Then, taking a wooden spatula, break the salmon filets into bite-size chunks and spoon the chunks over top of the pasta.
Generously sprinkle grated parmesan cheese over pasta, and garnish with cherry tomatoes (sliced in two) and fresh parsley.
Serve with toasted garlic bread and a side salad.
