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Jamaican salmon Rasta pasta on a serving plate

Salmon Rasta Pasta

Abi Olayiwola
Delicious pasta with salmon cooked in creamy coconut milk and Jamaican jerk seasoning.
4.67 from 9 votes
Prep Time 10 mins
Cook Time 40 mins
Course Brunch, Dinner, Lunch
Cuisine Carribean
Servings 4
Calories 476 kcal

Ingredients
  

Jerk Seasoning

Salmon Rasta Pasta

  • 2 cups Pasta Penne or a similar size shape
  • 3 tablespoons Jerk spice seasoning
  • 3 fillets Salmon deboned
  • 2 tablespoons Oil
  • ½ cup Onion chopped or ½ medium size
  • 2 cloves Garlic
  • 1 Green pepper stalk removed and sliced
  • 1 Red pepper stalk removed and sliced
  • 1 Yellow pepper stalk removed and sliced
  • ½ cup Coconut milk
  • Salt to taste

Instructions
 

  • Prepare the jerk seasoning by mixing all the spices in a bowl.
  • Add 2 tablespoons of the spice mix to the salmon in medium size bowl. Add a pinch of salt and toss. Make sure the salmon gets good coverage of the seasoning, then keep to one side.
  • Cook pasta with some salt, following pack instructions. Rinse with cold water to prevent sticking. Keep to one side.
  • Heat 2 tablespoons of oil in a saucepan under medium heat.
  • Add the salmon to the pan and cook on each side for about 3 mins to seal the spices in. The salmon will be partly cooked. Remove from the pan and keep aside.
  • Add the onion, garlic, and peppers into the pan. Add 1 tablespoon of jerk seasoning and stir for about a minute.
  • Pour in the coconut milk and the salmon. Cover the pan allow simmer for around 10 mins.
  • Add the cooked pasta and stir thoroughly. The salmon will break into smaller pieces, but that is alright.
  • Remove from heat and serve.

Nutrition

Calories: 476kcal
Keyword Jamaican pasta, Rasta pasta, Salmon rasta pasta
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