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Blackened Salmon is my favorite and this recipe is great. I don't use butter though, I use olive oil and after blackening in the pan I transfer the salmon to a baking sheet and finish them VERY smokey, do not cook on high. I used med-high and it set off my smoke alarm.
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Composition of Blackened salmon over smokey mozzarella pasta:
- Take 1/2 lb - Bronz cut penne (small penne)
- Give 1/2 cup for real mayo
- Get 1/4 cups of white wine vinnegar
- Require 1/4 cup - freshly grate Parmesan or pecorino romano
- Make ready 2 for large garlic cloves pressed
- You need 2 cups of packed baby spinach stemmed and fine chopped
- Require 2 for small jars of roasted red bell fine chopped
- You need 1/2 lb of smoked mozzarella or just pearls since smoked is hard to find
- You need 1 tsp of Mexican chili powder or ancho Chile powder (some substitute cayenne)
- Need of Salt and pepper
A summer staple with blackened salmon, fresh mozzarella, juicy tomatoes and fresh basil! Blackened refers to rubbing your protein in a dry spice rub them cooking over VERY high heat in a cast How to make Blackened Salmon. Rub with seasoning: Pat the salmon filets dry and rub each filet with the homemade blackening. This Blackened Salmon Zucchini Pasta is hands down the best salmon you will ever try.
Blackened salmon over smokey mozzarella pasta making:
- Start by salting your boiling water and cook the pasta
- While the pasta cooks go ahead and add the mayo, vinnegar, cheese, garlic, chile powder, salt and fresh ground pepper to a glass measuring cup and use a stick blender to smooth it out (taste for additional salt or pepper) set aside.
- Chop up the spinach and roasted red bell and set aside.
- In a big mixing bowl add the pasta followed by the spinach, roasted red bell, mozzarella and the dressing and stir well. This pasta is best served at room temp so be sure to remove it from the fridge to give it plenty of time to come to temp.
- If you are cooking salmon for this I use a mix of old bay blackening seasoning because it has this kind of nutmeg flavor and a little zatarains blackening seasoning for its spicy ness, but I’ll leave that up to you. Sear salmon in a non stick pan and set on paper towel and blot to remove excess oils., serve over the pasta.
This Blackened Salmon Zucchini Pasta is one of my favorite ways to eat Salmon. It is so full of flavor from Paul Prudhomme's Blacken Seasoning and Salmon seasoning. DIY Blackened Seasoning Straight from Your Spice Cabinet. You've likely had blackened fish at a restaurant before, but Heat the oil in a large nonstick or cast iron skillet over medium until shimmering. Add the smoked salmon over the avocado and sprinkle with mozzarella.
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