Citrus Salmon de Los Muertos With Pappardelle
Enjoy this incredible recipe: pappardelle with pumpkin alfredo and creepy criminis. Served with a spice the sea citrus salmon de los muertos. Made by @unclechicosbbq
Ingredients:
1 package parpadelle pasta.
1 package sliced Crimini mushrooms
1 14.5 container Trader Joe's Pumpkin Alfredo sauce.
1 tbs. Butter
1 tbs. olive oil
Cracked pepper to taste
Chives for garnish
Grated parmesan or romano cheese
4 pieces wild-caught salmon 6 oz. filets
Salmon Marinade:
1/4 cup lime juice
1/4 cup orange juice
1/4 cup lemon juice
3 tbs. Low-sodium soy sauce
1/4 cup orange marmalade
1/4 cup light brown sugar
1tbs. Cornstarch
1 tbs. Water
Method:
Preheat the oven to 325* F.
Sautee the crimini mushrooms in olive oil and butter over medium heat. Season with Mushroom Umami and cracked pepper till softened and browned about 15 minutes. Set aside.
Cook pasta per instructions making sure to season water with salt. Strain pasta, reserving 2 tbs. pasta water.
Heat the alfredo sauce by adding pasta water till warm.
Combine sauce, pasta, and mushrooms and sprinkle with parm/romano and chives.
In a medium saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce, and brown sugar.
In a small bowl, whisk together cornstarch and water. Slowly stir into the marinade and bring to a boil over medium-high heat until the mixture starts to thicken. Remove from heat.
Lay salmon skin side down on an oiled sheet pan and season with Spice the Sea by Nativo Spices, salt, and pepper.
Brush half of the marinade onto the tops of the salmon.
Bake in the oven for about 15 minutes, or until theinternal temperature is 145 degrees.
Place the salmon on top of the pasta and plate.
Enjoy the pumpkin pappardelle with salmon! I hope you love this creative and seasonal dish and you’re able to share your masterpiece with family or friends. If you make this recipe with Nativo Spices, don’t forget to share your masterpiece with us on social media!
