Blackened Salmon Pasta

Perfectly seared blackened salmon served over a bed of pasta in an easy Brazilian style sauce.

Ingredients

• Pappardelle Pasta  ·  1 pound 
• Salmon Filet, cubed  ·  8 ounces 
• Herbie's Tempero Baiano  ·  2 tablespoons 
• Paprika  ·  2 teaspoons 
• Williamson Wines Extra Virgin Olive Oil  ·  2 tablespoons 
• Shallot, diced  ·  1 
• Garlic Clove, thinly sliced  ·  1 
• White Wine  ·  1/4 cup 
• Heavy Cream  ·  1 cup 
• Lemon Juice  ·  1 teaspoon 
• Parmesan Cheese  ·  1/4 cup 
• Butter  ·  1 tablespoon 

Instructions

Start by heating 1 gallon of water over high heat and season liberally with salt for your pasta. Once the water has come to a rolling boil, add your pappardelle pasta or whatever shaped pasta you like and cook according to the package directions until the noodles are al dente. Then strain and reserve.

Pre heat your cast iron pan by heating the pan over medium high heat for 2-3min. before you start cooking.

Place the diced salmon in a small bowl and toss with 1 tablespoon of Herbie's Tempero Baiano spice and 1 teaspoon of paprika.

Heat 2 tablespoons of Williamson Wines Extra Virgin Olive Oil over medium high heat until it begin to lightly smoke.

Add the cubes of salmon, season with a pinch of salt & pepper and sear on all sides with out moving them until its time to flip. Once they develop a deep golden brown crust, flip each cube of salmon. After about 1 minute add the lemon juice and remove the pan from the heat.

Remove the salmon from the pan and set aside.

Heat the butter in a separate skillet, once melted add the shallots and sliced garlic. Sweat them for 1 minute then add the white wine and deglaze the pan. Reduce the liquid of the white wine by 1/2. Then add the cream, 1 more tablespoon of Herbie's Tempero Baiano Spice, 1 teaspoon of paprika and turn the heat down to a simmer. Simmer for about 5 minutes until the sauce has thickened.

Remain cooking at a simmer and add the parmesan cheese, cooked salmon, pappardelle pasta, and parsley. Heat for about 2 minutes while stirring constantly to coat everything with the sauce.

Enjoy immediately with a glass of Williamson Wines Chardonnay!