Blackened salmon over smokey mozzarella pasta.
You can have Blackened salmon over smokey mozzarella pasta using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Blackened salmon over smokey mozzarella pasta
- Prepare 1/2 lb of Bronz cut penne (small penne).
- You need 1/2 cup of real mayo.
- You need 1/4 cups of white wine vinnegar.
- You need 1/4 cup of freshly grate Parmesan or pecorino romano.
- You need 2 of large garlic cloves pressed.
- Prepare 2 cups of packed baby spinach stemmed and fine chopped.
- You need 2 of small jars of roasted red bell fine chopped.
- You need 1/2 lb of smoked mozzarella or just pearls since smoked is hard to find.
- You need 1 tsp of Mexican chili powder or ancho Chile powder (some substitute cayenne).
- It's of Salt and pepper.
Blackened salmon over smokey mozzarella pasta instructions
- Start by salting your boiling water and cook the pasta.
- While the pasta cooks go ahead and add the mayo, vinnegar, cheese, garlic, chile powder, salt and fresh ground pepper to a glass measuring cup and use a stick blender to smooth it out (taste for additional salt or pepper) set aside..
- Chop up the spinach and roasted red bell and set aside..
- In a big mixing bowl add the pasta followed by the spinach, roasted red bell, mozzarella and the dressing and stir well. This pasta is best served at room temp so be sure to remove it from the fridge to give it plenty of time to come to temp..
- If you are cooking salmon for this I use a mix of old bay blackening seasoning because it has this kind of nutmeg flavor and a little zatarains blackening seasoning for its spicy ness, but I’ll leave that up to you. Sear salmon in a non stick pan and set on paper towel and blot to remove excess oils., serve over the pasta..