Jamaican Jerk Salmon Pasta 🍣 (A.K.A Rasta Pasta)
Ingredient Tips
I use skinless salmon filets as I just prefer that on my dish. Because we are layering it over a creamy pasta, the crisped up skin would just get lost anyway. If you love crispy skin then go for it – layer your dish with the skin up for a pretty presentation.
Feel free to use whatever colors of bell pepper catch your eye at the market this week. Just make sure and use more than one color to really make things pop. I love that peppers don’t lose any color during booking like some other veggies do.
I call for mild Jamaican Jerk Seasoning, but feel free to up the heat if that’s your jam. It’s important to use a high-quality Parmesan. It just tastes better, plus it will melt better! Either buy a little cup of shreds or grate your own at home off the block. Definitely don’t use the “green can” here or you’ll be disappointed!
The key to getting a smooth sauce is to add the cheese in two batches and make sure your heat isn’t too high. Whisk well as you add the cheese and everything will be just fine.
Aren’t a fan of Parmesan? Feel free to switch it up and try asiago or romano. You just want to use a hard cheese (so not mozzarella or cheddar) and again, fresh is best! There are some ingredients you just can’t “cheat” on and cheese is one of them.
Many pre-shredded cheeses have stabilizers or ingredients to keep the shreds from clumping. These will all work against a smooth sauce so make sure and read the ingredients if you aren’t just buying a block.
Instructions:
•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 thickness of filet
•Remove from heat and set aside until ready to assemble pasta plate
•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)
Jamaican Jerk Salmon Pasta, or Rasta Pasta, is a fusion dish that marries the flavors of Caribbean jerk seasoning with classic Italian pasta. Its uniqueness lies not just in its vibrant appearance but also in its bold flavors. When selecting your salmon, opt for skinless filets for a smoother integration into the pasta. The beauty of this dish is in the versatility of its ingredients. Choose an array of colorful bell peppers, such as red, yellow, and green, to not only enhance the dish aesthetically but also to add layers of flavor. The jerk seasoning elevates the taste profile, providing a spicy kick that harmonizes wonderfully with the richness of the creamy sauce. Additionally, the choice of cheese affects the dish’s character. While Parmesan is traditional, experimenting with asiago or romano can introduce new flavors without straying from the intended taste. Avoid pre-shredded cheese, as they often contain additives that can compromise the smoothness of your sauce. It's essential to grate cheese fresh for the best melting properties and flavor. For the ultimate culinary experience, consider serving this dish with a garnish of fresh parsley and additional grated cheese. The result is a dish that's not just visually appealing but also rich in texture and depth of flavor. Enjoy this impressive meal that’s sure to impress family and friends alike!
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