" BUCKLEY'S" CAJUN SALMON PASTA

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!

Provided by -------

Time 38m

Yield 4 serving(s)

Number Of Ingredients 13

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Ingredients

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)
salt
1/2 teaspoon white pepper, to taste
2 lbs linguine
4 (6 ounce) portions skinless salmon

Steps:

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.

Nutrition Facts : Calories 1594.9, Fat 64.1, SaturatedFat 35.1, Cholesterol 264.6, Sodium 541.9, Carbohydrate 176.3, Fiber 7.6, Sugar 6.6, Protein 74.7