Recipe by -------
This is another hit from my uncle's restaurant. It is a simply elegant dish, & although it takes time, it will be worth the praise you get!
Top Review by afisher1986
This was absolutely DELICIOUS. I was nervous making it, it seems like every time I make a big deal about making a special dinner it always turns out so-so, but this was FANTASTIC! The only thing I noticed was that after I was done making the sauce I tasted it and the texture was a little gritty - i added some half & half and it took away the texture, and by the time i was ready to serve it, it was a little dry with the noodles in it, so i added just a bit of water and it was perfect. Thanks for posting!
- 16 ounces heavy whipping cream
- 1 tablespoon chopped basil
- 4 tablespoons chopped parsley
- 2 tablespoons minced garlic
- 1 tablespoon lemon juice
- 1⁄3 cup grated parmesan-romano cheese mix
- 1⁄2 cup shredded parmesan cheese
- 1⁄8 cup butter
- 1⁄2 cup cajun spices (see directions)
- 1⁄2 teaspoon white pepper, to taste
- 2 lbs linguine
- 4 (6 ounce) portions skinless salmon
Directions See How It's Made
- For the cream sauce:.
- Sauté minced garlic with butter until garlic is light brown.
- Add heavy cream, basil, lemon juice, grated cheese blend, & white pepper.
- Bring to a boil on medium high heat, stirring often.
- Place on low heat after boiling & salt to taste.
- For the Cajun Salmon:.
- Preheat oven to 375°F.
- Lightly coat salmon with Cajun spice.
- **REMEMBER, the amount of spice will determine the degree of spice & heat. So cook salmon at 375°F for 8-15 minutes depending on desired doneness.
- For the presentation:.
- Toss cooked pasta with the cream sauce.
- Portion 8 ounces of pasta per serving.
- Place the cooked salmon filets atop the portions.
- Garnish with parsley & shredded parmesan cheese.
- A slice of garlic toast & a lemon wedge will further complement this dish.