INGREDIENTS
4 salmon filets (4-6 ounces each)
3 tablespoon olive oil
1 medium red bell pepper
1 medium green bell pepper
3 sprigs green onion (scallion)
3 garlic cloves, minced
2 cup heavy cream
1/2 cup coconut milk
1/2 cup chicken broth
5-8 ounces shredded Parmesan cheese
16 ounces box of rigatoni noodles
Pink Himalayan Salt
Ground Black pepper
Jamaican Jerk seasoning (Mild)
Thyme
Paprika
Parsley to garnish (optional)
Grated Parmesan to garnish (optional)
DIRECTIONS
Salmon:
Generously sprinkle both sides of the salmon filets with salt, pepper, jerk seasoning, and thyme and set aside
Add 2 tablespoon oil to a skillet and warm over medium-high heat
Add salmon, and cook on each side for about 3-5 minutes, depending on the thickness of the filet
Remove from heat and set aside until ready to assemble pasta plate
Pasta:
Cook noodles according to packaging, then drain and set aside
In a large pot, add 1 tablespoon of oil and garlic then cook for 1-2 minutes on medium-high heat
Add the red pepper, green pepper, and green onion then sauté for 5-7 minutes or until tender
Stir in heavy cream, coconut milk, and chicken broth and allow it to simmer for 10 minutes while stirring every few minutes
Generously season sauce mixture with salt, pepper, jerk seasoning, paprika and thyme -stir well
Stir in Parmesan cheese and allow sauce to cook for 5-7 minutes (taste to make sure it’s seasoned to your liking-adjust if necessary )
Add the noodles to the sauce mixture and cook for another 7-10 minutes, stirring every few minutes
Remove from heat and serve!
Garnish pasta with parsley and grated Parmesan (optional)