Cajun Salmon Alfredo
- 815
- CALORIES
- 50g
- PROTEIN
- 56g
- CARBS
- 42g
- FAT
Macros are per serving and do not change when you scale.
Ingredients
- 160g (5.5 oz) salmon fillet, skinless
- 70g (2.5 oz) fettuccine, dry
- 40ml (2.5 tbsp) double / heavy cream
- 20g (1/4 cup) parmesan, finely grated
- 2 garlic cloves (6g), minced
- 2 tsp Cajun seasoning, 1/4 tsp fine salt
- 1 tbsp salt for the pasta water; 2 tbsp parsley, chopped
Method
- Boil the pasta in well salted water and reserve a full mug of the water before draining.
- Cut the salmon into 3cm / 1in chunks and toss them in the Cajun seasoning and salt.
- Sear in a dry hot pan 2 min a side - salmon renders its own fat and needs no oil. Lift the pieces out while still slightly underdone.
- Lower the heat, add the garlic to the spiced fat in the pan and fry 30 seconds.
- Pour in the cream and 60ml / 1/4 cup of the pasta water and simmer 2 min.
- Off the boil, stir in the parmesan until smooth, then toss the pasta through with more pasta water until it clings.
- Fold the salmon back in off the heat so it finishes cooking without breaking up, and add the parsley.
Tip: take the salmon out underdone and return it at the very end. Left in the sauce it flakes apart into threads and you lose the chunks entirely.
EquipmentPan for pasta, 24cm / 9in skillet
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KeepsFridge 2 days. Reheat over low with a splash of water; do not boil or the cream splits.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.