Fettuccini Alfredo, with blackened Cajun Salmon!

It has been a strange week for us here in our little village of Ireland. Surely you would have heard in the news about the ‘Beast from the east’ cold wave that hit us out of nowhere these past days! To cut the long story short, usually where we get almost no snow throughout the year and crave for it badly, this time we have had an insane amount of snow-fall, till the limit where everything has come to a stand-still. The market, post-office, bus service..everything has shut down and we have been forced to stay indoors due to the bad weather for the longest of time.

First two days were so much fun! We made snow-man, got amazing pictures which look as if they have been clicked in Switzerland and experienced the joy of snow for the first time. Here are a few pictures clicked by hubby…..

_DSC5794
Only the brave will survive!
_DSC5818
Our little canal which runs along the village
DSC_5900
Phoenix park, Dublin

However, after 2-3 days I began to worry about the groceries running out. Luckily we had stocked the essentials like cooking oil, milk, eggs, bread etc in time..but slowly we began to run out of onions and tomatoes, which believe me, in the Indian Kitchen is a lot bigger deal than you can imagine. Right now, I have one onion and one tomato left, but we are hopeful that the things have turned normal since last evening and we will get our hands on some groceries this evening.

Anyway, it was fun to ration the elements of my kitchen and planning the meals around them this past week. Luckily, we had frozen salmon fillets in our refrigerator and I was able to make a somewhat fancy meal out of it, which we enjoyed.

DSC_5838

I did not have fresh cream for my Alfredo sauce and had to make do by boiling some milk and using the bleak ‘malai’ or cream that collected on its surface after cooling. The sauce still turned out great. I have substituted it for the fresh heavy cream in the recipe.

I enjoy my Cajun seasoning so much. I use it in my sandwiches, with potatoes, chicken, fish and literally everything I can. FYI, using flour to make a ‘Roux’ (thickener) for the sauce, is the way that I always make my white sauce but if you are not a fan of it, you can totally eliminate it. I just think that it makes the sauce much more thick and voluminous.

So, give this recipe a go my friends, and enjoy the week up ahead!

DSC_5858

Ingredients:

  • 2 fillets of Salmon, de-boned
  • 4 rolls of whole-wheat fettuccini
  • 3 Cloves of Garlic
  • 2 tbsn butter+ 3 tbsn Olive oil
  • 1 Red Bell Pepper, diced
  • 1 large Onion, diced
  • 1 cup Mushrooms, sliced
  • 1/4th cup steamed peas
  • 1 tbsn flour
  • 1/2 cup of Heavy Cream
  • 1/4 cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1 tbsn chopped dill or parsley
  • 2 Tbsp of Cajun Seasoning
  • ½ tsp Paprika powder
  • ½ tsp honey
  • 3 tbsn white wine (optional)
  • Salt and Pepper to taste

Method:

  • In a large bowl, combine the honey, Cajun seasoning, Paprika, 1 tsp olive oil, a little salt & pepper. Mix well.
  • Place your salmon fillets in the bowl and coat them completely with the prepared Cajun dressing. Set aside for 10 minutes.
  • In a large sauce-pan, Heat around 1 tbsn Olive oil.
  • Once hot, carefully place your coated salmon fillets in hot oil and let fry on medium- high heat for 2-3 minutes, until crispy and blackened. It is necessary to fry them at medium high heat or you will not get the blackened crispy skin on your salmon!
  • With your tongs, turn over the fillets and let the other side cook till well-done. Once the salmon looks completely cooked, crispy and blackened on both the sides, transfer to a place and set aside.
  • In the same sauce-pan, heat remaining of your olive oil.
  • Once the oil is hot, add the butter and wait for it to melt.
  • Add chopped garlic and fry for a few seconds.
  • Throw in the diced onions, mushrooms and red bell-pepper and fry on high heat, till they lose some of their moisture and look half-cooked, but still crunchy.
  • Add in the white wine and cook till the alcohol burns away. You can also try to flambé it if you are comfortable with it!
  • At this point, on the adjoining burner, fill a large pot with water, add a generous sprinkle of salt and 1 tsp olive oil. Bring to a boil. Add in the pasta and let it cook for around 11 minutes.
  • Coming back to your vegetables, add the flour to them at this point and stir constantly till the raw smell goes away. This is a technique adapted from the french cuisine, where a ‘roux’ is made from the flour, that acts as a thickener for your pasta sauce.
  • Pour in half of the heavy cream, and with a whisk, stir continuously till no lumps of flour remain in the sauce.
  • Next, pour in the remaining cream and continue stirring till you get a beautiful, smooth white sauce.
  • Add the salt, pepper, Italian seasoning, chopped dill/parsley, steamed peas and grated Parmesan cheese. If the sauce looks less in quantity, you can add some more cream or milk to it. Switch of the gas. Cook for another 3-4 minutes on low heat.
  • Drain the cooked pasta and add in your creamy, hot white sauce. Toss till the sauce completely coats the luscious fettuccini pasta. Transfer to a plate.
  • Finally, cut your blackened salmon fillet in strips and place in an attractive pattern on top of your pasta. We won’t be tossing them like chicken or shrimp along with the pasta as the cooked fish is very delicate and will disintegrate completely if we handle it that way.
  • Grate a generous portion of grated Parmesan on top of your pasta and serve hot! Enjoy!

 

  • DSC_5841

 

 

 

Advertisements

29 Comments Add yours

  1. mistimaan says:

    Looks too delicious 🙂

    Liked by 1 person

    1. Thank you for your constant support! 😀

      Liked by 1 person

      1. mistimaan says:

        Most welcome 🙂

        Like

  2. jyo says:

    Such a creamy yumminess, this does look seriously yumm💯

    Liked by 1 person

    1. Thanks so much dear! 😀

      Like

  3. The beast from the east sounded like fun until you mentioned pantry staples running out! I hope it’s cleared now and the snow stays away until winter!

    Liked by 1 person

    1. Thanks Laura! It’s clearing up for sure…hope that the shops have gotten deliveries for the staples starting today. Until last evening, they were still completely empty! x

      Like

  4. poonampagar says:

    The snow pictures look so beautiful Mallika ! Hope things have normalised now. Coming to the dish , it looks very classy and fancy meal and I am sure it must have tasted great !

    Liked by 1 person

  5. A lovely dish. I guess it will be a long time before snow falls like that again…

    Liked by 1 person

    1. Thank you! Yes, that was pretty rare by Ireland’s usual weather conditions! 😉

      Liked by 1 person

  6. arv! says:

    Sometimes, you get more than you ask for! Snow is nice only for first ten minutes and it’s all pain. I’m hoping things will be back to normal. Being a vegetarian, I can’t say much for this pick.

    Liked by 1 person

    1. Yes, it was a lot of fun but a bit of a pain too throughout. Thankfully, it has passed, having given us some gorgeous pictures and memories!

      Like

  7. Your dish looks delicious. Loved your photography. Snow pictures are also beautiful 👌

    Liked by 1 person

    1. Thanks Sujata dear! ❤

      Like

  8. Snow snow snow, i always fall in love with this ❤
    And the dish looks wow, superbly made Mallika 😘

    Liked by 1 person

  9. The pictures of the snow are beautiful! Hope things are back to normal now. 🙂 The pasta looks amazing too! Yes, sometimes it is fun to whip up dishes using the limited ingredients you have in your kitchen. 🙂

    Liked by 1 person

  10. Amrita says:

    I am drooling over this Pasta!This is JUST the thing to be had in cold weather in front of a fireplace!

    Liked by 1 person

  11. Looks great and I love the story!

    Liked by 1 person

  12. This is so so beautiful… Looks droolicious! 🙂

    Liked by 1 person

  13. Fab Clicks .Pasta looks so yum. Hope the weather is better now.

    Like

  14. Vienna Olive says:

    This looks so yummy!

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s