Duke’s Favorite Pasta with Wild Alaska Salmon
Are you ready to embark on a culinary journey like no other? Duke's Seafood's mouthwatering salmon recipe for Gemelli Pasta with Wild Alaska Salmon is a gastronomic masterpiece that will elevate your dining experience to new heights.Print Pin Rate
Servings: 1 person
- 1 Sauté pan
- 1 Large Pot For boiling pasta
- 1 Cheesecloth
- 1 8 oz Wild Alaska Salmon fillet
- 1/2 lb Gemelli pasta (we use Barilla brand)
- 1 Tbsp Duke’s Blackening Spice of Life
- 1 Tbsp Let’s Be Clarified Butter (recipe below)
- 1 Tbsp Fresh garlic diced small
- 1 1/4 cup Cup heavy whipping cream
- 1 large pinch Duke’s Ready Anytime Seasoning
- 1 Tbsp Duke’s Superb Herb Blend
- 1 tsp Fresh basil leaves diced small
- 2 Tbsp Garlic Lover’s Butter (recipe below)
- 2 Tbsp Parmesan cheese, grated
- 1 Tbsp Asiago cheese, grated
- 1/4 cup Red, yellow, and green peppers julienne-sliced and caramelized
- 1/4 cup Walla Walla Sweet onions julienne-sliced and caramelized
- 1 pinch Fresh parsley
- Fillet salmon using the deep-skin method, which is to remove the gray matter along with the skin and pluck the pin bones with needle-nose pliers or boning tweezers.
- Cook pasta in four quarts of boiling salted water for 10 minutes. Drain into a colander.
- In a sauté pan, caramelize peppers and onions.
- At the same time, coat Salmon on one side only with Blackening Spice of Life and caramelized seasoning side down in a sauté pan in Let’s be Clarified butter for 3-4 minutes. Spices will melt. Flip the salmon and cook for 3-4 minutes or until the fish has lost its translucency.
- In a sauté pan heat garlic, heavy whipping cream, Duke’s Superb Herb Blend, Duke’s Ready Anytime Seasoning, and basil. Reduce until thickened, about 3 minutes.
- Stir in Garlic Lover’s Butter until incorporated. Add cooked pasta and half (1.5 Tbsp) of the combined cheeses.
- Pour into a large bowl and garnish with remaining cheese and parsley.
- Top with sizzling-hot blackened salmon, caramelized peppers, and onions. Garnish with parsley.
Let’s Be Clarified Butter
- Slowly melt butter in a heavy-gauge pan. Skim the white foam off the top with a spoon. Reserve it if you like buttery popcorn. Then boil butter for about 1 minute. When the milk solids on the bottom of the pan begin to brown, slowly pour through a cheesecloth, leaving the brown specks in the bottom of the pan.
Garlic Lover’s Butter
- Simply take 1 lb butter softened. Whip until double in volume. Add ¼ cup fresh garlic diced small and 3 Tbsp diced parsley until fully incorporated.
Sustainable only please: Try to find Wild Alaska Salmon in your frozen food aisle. Yes, frozen. Fish frozen within 48 hours of catch has a fresher flavor than “fresh” fish that may be older than you think. If you have a fishmonger you trust, by all means, purchase from them.