Creamy Fettuccine with Blackened Salmon and Broccoli

Creamy Fettuccine with Blackened Salmon and Broccoli is a luscious dish that combines the richness of Alfredo sauce with the bold flavors of blackened salmon, complemented by tender broccoli florets. This dish is perfect for those who love the fusion of pasta with seafood.

Ingredients & Flexible Options

• Pasta: While fettuccine is ideal for its ability to cling to creamy sauces, feel free to use any pasta you like. Consider making homemade sourdough pasta for an interesting twist. Remember to reserve some pasta water to adjust the sauce’s consistency.
• Broccoli: Fresh broccoli florets are preferred, added to the pasta water in the last few minutes of cooking. Frozen broccoli can also be used, added in the last minute.
• Salmon: Use a pound of skinless salmon, cut into bite-sized pieces. Removing the skin can be done with a sharp knife or by pouring boiling water over the salmon to loosen the skin.
• Blackened Seasoning: This key spice blend can be homemade, straddling the line between Cajun and Creole flavors.
• Heavy Cream: Adds a luxurious texture to the Alfredo sauce, though whole milk or 2% milk can be substituted if desired.
• Parmesan Cheese: Freshly grated parmesan enhances the flavor; keep extra on hand for garnishing.

Preparing the Dish

Pasta and Broccoli:

• Boil fettuccine until al dente; add broccoli in the final minutes of cooking.
• Reserve 1 cup of pasta water before draining.

Blackened Salmon:

• Season and air fry the salmon at 390°F (200°C) until it reaches an internal temperature of 140-145°F (60-63°C), flipping halfway through.

Alfredo Sauce:

• Sauté onions and garlic in butter, then stir in cream, cheeses, and seasonings.
• Combine with pasta and broccoli, adjusting the sauce’s thickness with reserved pasta water.

Assembling the Dish:

• Toss the pasta and broccoli with the Alfredo sauce.
• Top with blackened salmon pieces and garnish with extra parmesan and chopped parsley.

Tips for Skin Removal and Pasta Water Use

• Skin Removal: The boiling water technique slightly cooks the salmon but makes skin removal easy.
• Pasta Water: This starchy water helps thicken the sauce and enhance the dish’s overall flavor.

Make Ahead and Storage

• Make Ahead: The Alfredo sauce can be prepared in advance and stored in the fridge for 2-3 days.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently.

Ingredients List

Pasta:

• 8 ounces (230 g) fettuccine
• 1 pound broccoli, cut into florets

Salmon:

• 1 pound salmon, cut into 1-inch (2.5 cm) pieces
• 1 tablespoon olive oil
• 1 tablespoon blackened seasoning

Alfredo:

• 2 tablespoons butter
• 1 small onion, chopped
• 1 tablespoon minced garlic
• 1 ½ cups (357 g) heavy cream
• 1 cup (100 g) grated parmesan cheese, plus more for garnish
• 4 ounces (115 g) cream cheese, cubed
• 1 tablespoon blackened seasoning
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Parsley, chopped, for garnish

Detailed Cooking Instructions

1. Cook Pasta and Broccoli: Boil pasta al dente; add broccoli near the end. Reserve pasta water.
2. Prepare Salmon: Toss salmon with oil and seasoning; air fry or bake until properly cooked.
3. Make Alfredo Sauce: Sauté onions, add garlic, then cream and cheeses; season.
4. Combine and Serve: Mix pasta and broccoli with sauce, top with salmon, garnish with parmesan and parsley.

This Creamy Fettuccine with Blackened Salmon and Broccoli offers a delightful blend of creamy texture and spicy, savory flavors, making it a satisfying meal for any occasion.