If you’re looking for a delicious meal that packs a lot of flavor, Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce is the way to go! This dish combines the rich taste of blackened salmon with creamy tomato basil sauce, served over pasta. It’s not only tasty but also a fun recipe to make.
Why Make This Recipe
You should definitely try this recipe because it is simple to prepare, and it will impress everyone at your dinner table! The blackened salmon adds a spicy kick, while the creamy sauce cools it down, making it a perfect balance of flavors. Plus, it’s great for busy weeknights or special occasions.
How to Make Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce
Ingredients:
For the Blackened Salmon:
- 4 salmon filets
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
For the Creamy Tomato Basil Sauce:
- 1 cup heavy cream
- 1 cup crushed tomatoes
- 1/2 cup fresh basil, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Mafaldine:
- 8 oz mafaldine pasta
- Salt (for boiling water)
Directions:
- Cook the mafaldine pasta according to package instructions in salted water. Drain and set aside.
- In a bowl, coat the salmon filets with olive oil and sprinkle both sides with Cajun seasoning.
- Heat a skillet over medium-high heat. Once hot, add the seasoned salmon filets and cook for about 4-5 minutes on each side, or until blackened and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds. Then add the crushed tomatoes and simmer for 5 minutes.
- Lower the heat and stir in the heavy cream and fresh basil. Season with salt and pepper to taste. Simmer for another 3-4 minutes until the sauce thickens slightly.
- To serve, place a serving of mafaldine pasta on a plate, top with the creamy tomato basil sauce, and lay a blackened salmon filet on top.
How to Serve Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce
Serve the dish warm for the best taste. You can sprinkle extra basil on top for a fresh touch. This dish pairs well with a side salad or some garlic bread.
How to Store Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce
If you have leftovers, store them in an airtight container in the fridge. It should stay good for about 2-3 days. Reheat in the microwave or on the stovetop until warmed through.
Tips to Make Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce
- Make sure your skillet is hot before adding the salmon. This helps create that crispy blackened crust.
- Feel free to adjust the Cajun seasoning if you want it less spicy.
- Always taste your sauce before serving to see if it needs extra salt or pepper.
Variation
You can use different types of fish like tilapia or chicken if you prefer. For a lighter option, try zucchini noodles instead of mafaldine pasta.
FAQs
Can I use fresh tomatoes instead of crushed tomatoes?
Yes, you can use fresh tomatoes! Just chop them up and cook them down until they soften.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce a day ahead, just reheat it on the stove before serving.
What other pasta can I use?
You can substitute mafaldine with any pasta you like, such as penne, fettuccine, or spaghetti. Enjoy your cooking!
