Get ready to indulge in a delicious fusion of flavors with this Blackened Steak and Salmon Alfredo Delight. This dish masterfully combines the robust taste of blackened steak with the delicate texture of salmon, all enveloped in a creamy Alfredo sauce. Perfect for those evenings when you want to treat yourself to a restaurant-quality meal at home. Whether you’re entertaining guests or enjoying a quiet night in, this recipe promises a satisfying culinary experience.
Steps
- Boil a large pot of salted water over medium-high heat and cook the pasta until al dente, following package instructions, typically 8-10 minutes. Save one cup of the pasta water before draining.
- Evenly coat the steak cubes with blackened seasoning. In a large skillet over high heat, melt butter and add the steak pieces. Cook for about 1-2 minutes on each side until browned outside but still pink inside, then transfer to a plate and cover to keep warm.
- Pat the salmon dry, season it with blackened seasoning, and heat oil in the same skillet over medium-high heat. Cook the salmon pieces for 2-3 minutes on each side until they are seared, golden brown, and reach an internal temperature of 145°F. Transfer them to the plate with the steak and cover to keep warm.
- In the same skillet, cook diced onions until they are softened, about 3-5 minutes, then add minced garlic and cook for an additional minute.
- Pour in heavy cream, ¼ to ½ cup of reserved pasta water, parmesan cheese, blackened seasoning, salt, and pepper. Stir continuously until the cheese has melted and the sauce thickens.
- Add the cooked pasta to the skillet, tossing it in the sauce until well coated. Adjust the sauce consistency with more pasta water if needed.
- Place the cooked steak and salmon on top of the pasta, garnish with chopped parsley, and serve immediately.
Ingredients
- 8 ounces cavatappi pasta
- 1 pound top sirloin steak, cut into 1-inch cubes
- 1 teaspoon blackened seasoning (for steak)
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 pound salmon, skin removed, cut into 1-inch pieces
- 1 teaspoon blackened seasoning (for salmon)
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced (about ½ cup)
- 2 teaspoons garlic, minced
- 2 cups (476 g) heavy whipping cream
- 2 cups (200 g) parmesan cheese, freshly grated
- 1 tablespoon blackened seasoning (for sauce)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Parsley, chopped for garnish
FAQ
- Can I use a different type of pasta for Blackened Steak and Salmon Alfredo?
- Absolutely! While cavatappi pasta is recommended for its shape that holds the sauce well, you can substitute it with other tubular pasta like penne, rigatoni, or any pasta you have available.
- How can I store leftovers of Blackened Steak and Salmon Alfredo?
- Allow the dish to cool to room temperature before storing. Place it in an airtight container and keep it in the refrigerator. It should stay fresh for up to 3-4 days. Reheat using a saucepan over the stovetop or in the microwave.
- Is it possible to prepare the Alfredo sauce ahead of time?
- Yes, you can prepare the Alfredo sauce in advance. After making it, let it cool to room temperature and then store it in an airtight container in the fridge for up to 3-4 days. Reheat it slowly on the stovetop when you’re ready to assemble the dish.
- Why is pasta water reserved for the sauce?
- Pasta water contains starch that helps thicken the sauce and binds it to the pasta, enhancing the flavor. Start by adding 1/4 cup of pasta water to the sauce, adjusting as needed to achieve the desired consistency.
- What side dishes pair well with Blackened Steak and Salmon Alfredo?
- Several sides complement this dish, such as a wedge salad, garlic breadsticks, roasted vegetables like asparagus or green beans, dinner rolls, and roasted potato wedges.
Tips
- Reserve Pasta Water: Don’t forget to save a cup of pasta water before draining. This starchy water helps thicken the sauce and binds it to the pasta for a more flavorful dish.
- Adjust Blackened Seasoning: The blackened seasoning adds a spicy kick to the dish. Start with the recommended amount and adjust according to your preference to balance the heat.
- Prepare Alfredo Sauce in Advance: You can make the Alfredo sauce ahead of time. Once prepared, let it cool, then store it in the refrigerator. Reheat it gently on the stovetop when ready to use.
- Check Meat Doneness: For perfectly cooked steak and salmon, use a meat thermometer. The steak should be browned on the outside and pink inside, while the salmon should reach an internal temperature of 145°F.
Equipment
- Large Pot (for boiling pasta)
- Large Skillet (for cooking steak and salmon, and making the sauce)
- Meat Thermometer (to ensure salmon is cooked to the correct internal temperature)
- Airtight Containers (for storing leftovers or making the Alfredo sauce ahead of time)
