Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce: A Quick and Delicious Dinner Option
If you’re a busy woman looking for a delightful recipe that’s quick, easy, and absolutely scrumptious, then Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce is your ticket to a weeknight victory! This recipe is not just about filling up the dinner table; it’s about savoring every bite and leaving everyone asking for more. Trust me, once you try this, it might just become your go-to meal.
Why You’ll Love This Blackened Salmon!
Picture this: it’s a Thursday evening, and the clock is ticking. You’ve hustled through the day, and the last thing you want is a complicated recipe. Enter this fabulous dish! The blackened salmon adds a smoky crunch, perfectly complemented by the creamy tomato basil sauce that coats each strand of delicious mafaldine pasta. This meal is quick to prepare but elegant enough to impress your loved ones—or simply treat yourself after a long day!
Ingredients
Here’s what you’ll need to get started on your culinary adventure:
For the Blackened Salmon:
- 4 salmon filets
- 2 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Creamy Tomato Basil Sauce:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 cup heavy cream
- Fresh basil leaves, chopped
- Salt and pepper, to taste
- 12 oz mafaldine pasta (or your favorite pasta)
Cooking Instructions
Step 1: Prepare the Salmon
- Start by combining the spices—paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and pepper—in a bowl. This spice blend is the key to that jaw-dropping flavor.
- Rub your salmon filets generously with the spice mixture. Don’t be shy; it’s where the magic happens!
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering (but not smoking), add the salmon filets, skin-side down. Cook for about 6-7 minutes per side, or until the salmon is blackened and cooked through. Pro tip: avoid flipping too often; let them get that crispy crust!
Step 2: Cook the Pasta
- While the salmon is cooking, boil a large pot of salted water and cook the mafaldine according to the package instructions until al dente. Drain and set aside.
Step 3: Make the Sauce
- In the same skillet used for the salmon (because we love to keep the flavor!), add 1 tablespoon of olive oil and sauté the minced garlic for about 30 seconds, just until it gets fragrant.
- Pour in the crushed tomatoes and let them simmer for about 5 minutes.
- Lower the heat and stir in the heavy cream and basil. Season with salt and pepper to taste. Allow the sauce to simmer for about 5 more minutes until it’s wonderfully creamy.
Step 4: Combine and Serve
- Toss the cooked mafaldine in the sauce, coating it lovingly.
- To serve, plate the pasta and top it with a blackened salmon filet. Garnish with extra basil or a sprinkle of Parmesan if you fancy it!
And voilà! You have a plateful of beauty, ready to be devoured!
Cooking Tips
- Feel free to switch up the pasta! If you can’t find mafaldine, any long pasta will do. Penne, spaghetti, or even zoodles for a health twist!
- Blackened too spicy for your taste? Reduce the cayenne pepper to a teaspoon and adjust to your preference.
- No fresh basil? Dried basil can work in a pinch; just use one-third of the amount listed for fresh!
A Bit of Anecdote
Every time I make this Blackened Salmon, I think of my sister Patricia attempting to flip the salmon too soon during her first attempt. Let’s just say it resulted in a delicious mess that left us giggling together in the kitchen! Now, she’s a pro at cooking it—turns out, practice does make perfect!
FAQs
Can I substitute salmon with another fish?
Absolutely! This recipe works wonderfully with tuna or even chicken if you prefer.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Just reheat gently so the salmon doesn’t dry out.
Can I make the sauce ahead of time?
Certainly! Just store it in the fridge, and when you’re ready, reheat and toss in the pasta right before serving!
So, there you have it—a quick yet impressive dinner option that will leave your taste buds dancing! Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce isn’t just about the flavors; it’s also about sharing good food with the people you love.
Now, grab your apron, channel your inner chef, and let’s make some memories in the kitchen together—one delicious meal at a time!
META DESCRIPTION:
Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce is the perfect recipe for a quick, easy, and delicious meal. Try it today!
Blackened Salmon Filets with Mafaldine in Creamy Tomato Basil Sauce
Ingredients
Method
- Combine the spices—paprika, cayenne pepper, garlic powder, onion powder, dried thyme, salt, and pepper—in a bowl.
- Rub your salmon filets generously with the spice mixture.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the salmon filets, skin-side down, and cook for about 6-7 minutes per side, or until blackened and cooked through.
- Boil a large pot of salted water and cook mafaldine according to package instructions until al dente.
- Drain and set aside.
- In the same skillet, add 1 tablespoon of olive oil and sauté minced garlic for about 30 seconds.
- Pour in the crushed tomatoes and let simmer for about 5 minutes.
- Stir in the heavy cream and chopped basil. Season with salt and pepper, then let simmer for about 5 more minutes.
- Toss the cooked mafaldine in the sauce to coat it.
- Plate the pasta and top it with a blackened salmon filet. Garnish with extra basil or Parmesan if desired.