Bucatini with Blackened Salmon and Asparagus in a Gorgonzola Cream Sauce
When you're thinking pasta for dinner, think about my easy to make and oh so delicious Bucatini with blackened salmon, asparagus, tomatoes and a light gorgonzola cream sauce!
Servings: 4
Calories: 830kcal
Ingredients
- 12 ounces salmon filets Skin removed. Pacific Salmon is preferred
- 1 pound HemisFares Bucatini
- 1 cup grape tomatoes cut in half
- 1.5 cups asparagus spear tips and 2 inches below. About 4 inches in total.
- 2 cup heavy cream
- 1 cup chicken stock Or vegetable stock
- ½ cup Gorgonzola cheese crumbles additional if needed
- ½ cup Romano Cheese additional if needed
- 2 tablespoons blackening seasoning Your favorite brand of cajun seasoning
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ¼ teaspoon black pepper
- 1 tablespoon basil or Italian parsley finely chopped
- extra Gorgozola and Romano cheese for serving
- fresh ground pepper for serving
Instructions
- Cook pasta per instruction on bag
- Place the asparagus in saute pan and cover with water. Bring the water to a boil and allow to boil for one minute. Drain and cool asparagus spears. Cut spears in half and keep on the side until needed.
Gorgonzola Cream Sauce
- In a saute pan add cream and chicken stock and allow to reduce over medium heat for approximately 5 minutes.
- Add Gorgonzola, Romano cheese and spices and reduce heat to low and allow mix well with a wire whip.
- As the sauce begins to thicken move the pan off the heat.
Blackened Salmon
- coat top side of salmon in blackening seasonings.
- place into heated cast iron skillet very lightly oiled saute pan. Cook on each side for 2 minutes. Make sure the fan is on over the stove!!**Alternate method: Salmon can be cooked in 400-degree oven for 12 minutes. After coating the salmon lightly spray using a vegetable pan spray. This is only needed for the oven method.
- Place salmon to the side until needed.
Assembly
- Add grape tomato halves and asparagus into sauce and bring sauce back to a boil.
- Toss bucatini with Gorgonzola sauce
- Break salmon by hand into small pieces and carefully add into the prepared pasta.
- Garnish with chopped basil and serve. Have fresh ground black pepper, Romano and Gorgonzola cheese to add to the pasta.
Nutrition
Calories: 830kcal | Carbohydrates: 91g | Protein: 37g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 138mg | Sodium: 512mg | Potassium: 902mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1755IU | Vitamin C: 8.3mg | Calcium: 228mg | Iron: 3.3mg