RECIPES / CARIBBEAN COOKING
Creamy Salmon and Broccoli Pasta with Spicy Green Seasoning
PREP
COOK
YIELD
CUISINE
HEAT
Ingredients
- 1 lb salmon fillet, skin removed and cut into 1½-inch pieces
- 1 tbsp BackYard Blendz Spicy Green Seasoning
- 12 oz fettuccine or linguine
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½–1 cup reserved pasta water, as needed
- Freshly ground black pepper, to taste
- Salt, only if needed
- ½ lemon, for finishing
- Fresh parsley, chopped, for garnish
Method
- Season the salmon Pat the salmon dry and place it in a bowl. Add the BackYard Blendz Spicy Green Seasoning and toss gently until evenly coated. Leave to rest for 10–15 minutes while you prepare the remaining ingredients.
- Cook the pasta and broccoli Bring a large pot of well-salted water to a boil. Cook the pasta until al dente according to the package instructions. Add the broccoli during the final 2 minutes of cooking. Reserve about 1 cup of pasta water, then drain the pasta and broccoli.
- Sear the salmon Heat the olive oil in a large frying pan over medium-high heat. Add the salmon in a single layer and cook for about 2–3 minutes on the first side and 1–2 minutes on the second, until lightly browned and just shy of fully cooked. Transfer carefully to a plate.
- Build the sauce Reduce the heat to medium. Add the onion to the same pan and cook for 2–3 minutes until softened. Add the garlic and cherry tomatoes and cook for another 1–2 minutes, until fragrant and the tomatoes begin to soften.
- Add the cream Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and cook for 2–3 minutes.
- Finish the sauce Stir in the Parmesan until melted and smooth. Add a little reserved pasta water at a time until the sauce is glossy and coats the back of a spoon. Season with black pepper and add salt only if needed.
- Combine Add the drained pasta and broccoli to the sauce and toss gently to coat. Return the salmon to the pan and fold it through carefully. Cook for about 1 minute, just until the salmon is cooked through and warmed.
- Finish and serve Remove from the heat and squeeze over a little fresh lemon juice. Garnish with chopped parsley and serve immediately with extra Parmesan if desired.
BackYard Blendz Chef Notes
Salmon cooks quickly, so remove it from the pan while the centre is still slightly underdone. It will finish cooking when returned to the sauce, which helps keep it moist.
BackYard Blendz Spicy Green Seasoning is rated 2 out of 4 for heat and gives the salmon fresh herbs with a noticeable but balanced pepper kick.
Add the broccoli to the pasta water for the final 2 minutes rather than cooking it separately. This keeps the broccoli bright and saves an extra pot.
Keep the heat low after adding the Parmesan. High heat can make a cream-and-cheese sauce split or become grainy.
Use reserved pasta water to loosen the sauce instead of adding more cream. It helps the sauce cling to the pasta while keeping the texture silky.
Taste before adding salt. Both Parmesan and the seasoning contribute savoury flavour, so additional salt may not be necessary.
Made with BackYard Blendz
BackYard Blendz Spicy Green Seasoning
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