Salmon Rasta Pasta
Delicious pasta with salmon cooked in creamy coconut milk and Jamaican jerk seasoning.
Ingredients
Jerk Seasoning
- 1 tablespoon Allspice
- 1 tablespoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Garlic Powder
- ½ teaspoon Smoked paprika
- ½ teaspoon Chilli
- ½ teaspoon Ground cinnamon
- ½ teaspoon Ginger
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
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