• 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. If you are buying from your local fishmonger, ask them to do this step for you.
• Cook pasta in four quarts of boiling salted water for 10 minutes. Drain into a colander.
• Heat a sauté pan over medium-high heat. Add in the olive oil and caramelized peppers and onions. (5-7minutes). Remove and set aside.
• At the same time, season the Salmon on one side only with Blackening Spice of Life.
• In another sauté pan over medium-high, add in the Let’s be Clarified butter and carefully place in the seasoned side of the Salmon and cook for 3-4 minutes. Spices will melt. Flip the salmon and cook for 3-4 minutes or until the fish has lost its translucency. Remove from heat and set aside for plate up.
• In the sauté pan that you cooked the peppers and onions in, 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.