back bay blackened wild alaskan salmon pasta
(1 rating)
Quick n' Easy and "Eyes roll to the back of your head at the first bite" good! Use Wild Alaskan Salmon for best results
(1 rating)
yield
6 -8
prep time
30 Min
cook time
30 Min
method
Grill
Ingredients For back bay blackened wild alaskan salmon pasta
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angel hair pasta
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bell peppers in assorted colors
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spring onions
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garlic cloves
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evoo (ex virgin olive oil)
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wild alaskan salmon (or halibut)
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fresh roma tomatoes
How To Make back bay blackened wild alaskan salmon pasta
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1To make the "Backbay Blackened Salmon Pasta", 1. Lightly saute' EVOO/pressed garlic/your favorite redfish saute' spices 2. Add a mix of your favorite veggies (we use multi-colored bell peppers and spring onions) to the saute' and warm no more than a minute 3. Pour the mix over a bed of Angel Hair pasta (Timed to be perfectly completed/drained when saute' is done) 4. Add the blackened "cubed fish", King Salmon highly recommended! (See "For Cubes" advice in separate "Blackening Salmon/Halibut" email) (This process needs to be timed to finish at the same time the saute' does) 5. Add a hefty garnish of fresh cubed Roma tomatoes 6. Serve with your favorite bread/wine!
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