6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
9 ounces Salmon
Penne pasta
Heavy whipping cream
Salted or unsalted butter
1 medium-sized lemon
Hickory liquid smoke
Mesquite liquid smoke
Shredded parmesan cheese
Seasonings
Green onions
Garlic
Parsley
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Chef Paul’s pizza and pasta magic
Mesquite seasoning
Smoked paprika
Preparation of ingredients
Seasonings
Step 1- Chop 3.5 ounces of green onions, 2 ounces of fresh parsley and press 2 cloves garlic with a garlic press. Make sure you rinse off your parsley before you chop it.
Lemon
Step 2- Rinse off 1 medium-sized lemon off with cold water. Cut the lemon in half with a knife.
Salmon
Step 3- Rinse off the salmon with cold water. Carefully peel the skin off of the Salmon using your fingers or you can trim the skin off the salmon using a sharp knife.
Step 4- Place the salmon into a medium sized bowl and add 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s seafood magic, 1/4 teaspoon mesquite seasoning, 1/8 teaspoon smoked paprika, 2 teaspoons hickory liquid smoke, 1 teaspoon mesquite liquid smoke, and squeeze half of a lemon (1 tablespoon) on top of the salmon. Coat the seasonings, liquid smokes and the lemon onto the salmon.
Penne pasta
Preheat fire to medium heat.
Step 5- Add 1 and 1/2 quarts water and 2 or 3 teaspoons salt into a medium-sized pot. Stir and let come to a simmer. Add penne pasta and stir. Let simmer for 10 minutes stirring occasionally.
Step 6- Add the pasta into a strainer and rinse the pasta off with cold water. Let the pasta set for 15 to 20 minutes or until it’s ready to be added into the pasta sauce.
Cooking the Salmon
Preheat fire to medium heat.
Step 7- Spread butter into a heated large saucepan. Add the Salmon and let it sear for 4 minutes on each side. Add 1/2 cup water into the bowl you marinated the salmon in and pour the water into the saucepan. Let simmer for 3 to 4 minutes.
Step 8- Turn your fire off and let the salmon cool for 5 to 10 minutes. Break up the cooked salmon with a spatula while it’s in the saucepan and set aside.
Making the pasta sauce
Preheat fire to medium heat.
Step 9- Add 2 tablespoons salted or unsalted butter into a heated saucepan and let it melt. Add 1 cup or all of your chopped green onions and stir. Let sauté for 2 minutes. Add 2 cloves pressed garlic, 1 and 2/3 cups heavy whipping cream, 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s seafood magic, 2 or 3 teaspoons chef Paul’s pizza and pasta magic, 1/2 teaspoon mesquite seasoning, 1/4 teaspoon smoked paprika, 1 teaspoon hickory liquid smoke, 1/2 teaspoon mesquite liquid smoke, 1 tablespoon freshly chopped parsley, and squeeze half of a lemon (1 tablespoon lemon juice). Stir all ingredients together. Let simmer for 1 to 2 minutes.
Step 10- Add 1/3 or 1/2 cup shredded parmesan cheese and stir. Let simmer for 2 minutes. Add cooked salmon and stir all ingredients together. Let simmer for 1 to 2 minutes.
Step 11- Add your cooked penne pasta and stir. Let simmer for 1 to 2 minutes. Once done turn your fire off and let cool for 5 to 10 minutes and after that the pasta is ready to be served.
YouTube instructional video
