Verlasso salmon is blackened and grilled to serve with creamy Cajun pasta in this spicy comfort food dish.
Have you noticed the increased amount of fish on SGE lately? Rahul, a novice seafood dinner, has been subjected to my interest in grilling fish lately. First, it was Grilled Cod Filets with Honey Mustard Sauce. Then it was the Baked Wild Alaskan Salmon with Mustard Dill Sauce. And most recently, the IPA Battered Mahi-Mahi, which he enjoyed most of all.
But tonight, we topped that with this recipe using Verlasso salmon, which is credited to making this recipe one that we both really enjoyed. Salmon is Rahul’s least favorite fish – until now. The combination of the spices and the grill allowed a crust to form on top of the cooked fish, which was so delicious. That, and the creamy fettuccine pasta with parmesan cheese and Cajun spices echo the grilled fish, though you do get some relief from the cool punch of the tomatoes.
Verlasso salmon is premium salmon raised to promote balance between our needs and the needs of the environment. Raised on a diet rich in Omega-3′s, Verlasso salmon are achieving equilibrium with the environment and the aquaculture.
Verlasso Atlantic Salmon are raised and harvested entirely on site at their farm. The broodstock—the source of our salmon eggs—is kept in self-contained tanks, rather than streams or lakes, so the fish are never in direct contact with local water sources. Salmon are harvested earlier than the industry standard to further reduce the chance for disease associated with older fish, which in turn reduces dependence on antibiotics.
The company is completely transparent about how they raise the salmon, what they are fed and how they end up at the grocery store. You can read more information about Verlasso salmon at http://www.verlasso.com/.
I appreciate the willingness of a company to share how they are practicing sustainability efforts to better the environment and leave less of a footprint for our future farmers. Verlasso has several recipes online so if you are inspired here, you can continue your salmon journey with other ingredients.
I picked up this Verlasso salmon at Kroger at the fresh seafood counter and it was quite appealing with a bright pink color.
Rahul came up with the idea of a blackened salmon with creamy Cajun pasta recipe. He had been craving pasta with a cream sauce, and when Verlasso asked if I would like to create a recipe for them, we put both of those flavors together. Paprika, cayenne pepper, cumin, garlic powder and onion powder are simple ingredients but when thrown together they make a spicy seasoning mix that can be used on any filet of fish.
Grilled Blackened Verlasso Salmon with Creamy Cajun Pasta
For the salmon:
- 4 filets Verlasso salmon
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
For the pasta:
- 1/2 pound fettuccine
- 2 tbsp butter
- 2 tbsp flour
- 3/4 cup chicken stock
- 1/2 cup heavy cream
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/2 cup shredded parmesan cheese plus more for topping
- Juice from half of one lemon
- 15 cherry tomatoes, halved
- 2 tbsp chopped fresh parsley
- Prepare the grill.
- Rinse the salmon under cold water and remove any visible scales or bones.
- Pat dry with a paper towel and let sit on your counter until salmon reaches room temperature.
- Stir all of the salmon seasonings together in a small bowl.
- Drizzle the olive oil over the salmon and sprinkle 2 tablespoons of the spice mix over the salmon filets.
- Using your fingers, brush the fleshy sides of the Salmons to evenly distribute the seasoning. Add more if necessary. Set aside on a plate.
- Boil a large pot of water for the pasta. When the grill is ready, place the salmon on a grill and drop the pasta at the same time.
- Cook the pasta for 10 minutes and cook the salmon for 5 minutes on each side. Drain the pasta and set aside.
- In a medium saucepan, melt the butter over medium high heat. Add the flour and whisk for one minute.
- Stir in the chicken stock, heavy cream, spices and lemon juice until thick and creamy. Stir in the parmesan cheese, cherry tomatoes and the cooked pasta and plate with salmon on top.
- Sprinkle with more shredded parmesan cheese and fresh parsley.
- Plate the pasta with the salmon filet on top. Serve immediately.
Disclosure: Verlasso provided me with a gift card to purchase salmon and the ingredients for this recipe. All thoughts, opinions and drool marks are my own.