Blackened jerk pasta with pan seared salmon

Herb pasta salmon
This dish is something wonderful!
If it wasn’t for the heavy cream I would put this on rotation once a week!!!


My husband was at a loss for words. This recipe is quick and easy to achieve. If you aren’t a salmon lover..... no worries!
This dish is also amazing with cod, shark, and halibut ! If you don’t have fresh pasta no need to worry. Use the packaged.Fresh pasta is lighter, fluffier but I have to get around to making a video to show you how to make pasta easy!

Let’s get started.


What you’ll need

1 Pint of heavy cream
Half of a yellow pepper chopped
Half of an onion chopped
3 -4 garlic cloves
Cornstarch (for slurry)
Water
2 tbsp Kayas staple seasoning
2 tbsp Blackened jerk

Kosher salt to taste

Half of a green pepper chopped

1 pint of heavy cream

1/2 package of angel hair pasta

Salmon with the skin off ( I had enough to cut into 4 pieces)

Extra virgin olive oil (I used avocado oil)

2 tbsp unsalted butter

Let’s Cook!

Let’s get started on this sauceeeeee!

Add some oil to to the pan. Once the oil is hot add your onions and peppers. Season with a pinch of kosher salt. Saute until onions are transparent.

Add garlic. Saute for another 2 minutes. Let’s make a slurry. Add 1 tbsp of cornstarch and 2 tbsp of water. Mx well until cornstarch is dissolved.

Add slurry to the pan of veggies.mix well. When all of the veggies are coated add your heavy cream. mix well. Add seasonings, mix well. The sauce should start to thicken up. Turn the heat on low.

Boil water for your pasta. Be sure to add kosher salt and olive oil to the pot, so that your pasta doesn’t stick. Cook pasta according to the packaged instructions.

Marinate or add your seasoning to the salmon pieces using Kayas staple. Add oil to the pan. Make sure the oil is nice and hot. Add salmon to hot oil, cook until done about 4 minutes on each side. remove from the pan. Your pasta should be done now. Go ahead and drain the pasta and add it to the sauce. mix well.

Put your salmon back into the pan you cooked it in. It’s time to baste your salmon. Add your butter. When it’s melted tilt the pan and baste your salmon.

It’s time to plate up Enjoy!!!

Chef Nakaya- Getting Forq’d never tasted so good!

Chef Notes

Be sure to take your salmon and heavy cream out the fridge at least 10 minutes before cooking.