Cajun Salmon Pasta

We think you can never go wrong with cajun seasoning. If you need to do something with a less-than-quality fillet of salmon, this is a great option.

2 thin fillets salmon, room temp.
1/2 medium onion
2 cloves garlic, minced
1/2 medium bell pepper, thinly sliced
1/4 cup milk
cajun seasoning
pasta, enough for 2 plates/meals (we like penne best)
cherry tomatoes

Cook pasta. Meanwhile, add 2-3 tsp. olive oil to a medium sized skillet. Warm over medium heat. Add onions. Stir fry till they no longer have a "bite". Add bell peppers and garlic - stir fry till veggies are cooked but not limp. Remove veggies. Add 1 tsp. oil to skillet and heat on med-hi. Pour cajun seasoning over salmon fillets, then drop them in the hot skillet - they should smoke. If outside is browning too rapidly, lower heat to medium. When fillets are blackened on one side, pour seasoning on 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 milk to scalding and pour only as much into pasta as can be absorbed. Stir in 1 tsp. of cajun seasoning. When salmon is blackened on both sides, remove from heat. Spoon pasta onto plates and top with stir-fried veggies. With a spatula, break salmon into bite-sized chunks and spoon over top of pasta. Sprinkle with parmesan and garnish with cherry tomatoes (halved) and fresh parsley.