Take a Trip to Italy with my Bucatini and Blackened Salmon.
Have you ever wondered how sad life would be without pasta? It’s almost heartbreaking to think about it…sigh.
For this dish I choose Bucatini. Bucatini is a slow-dried, thick and hollow pasta that is from the Lazio Region of Italy and is a favorite pasta of Rome.
What Ingredients do I need to make Bucatini with Blackened Salmon?
Let’s start by gathering the ingredients we need to make Bucatini with Blackened Salmon. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make Blackening Seasoning?
If you can’t buy blackening seasoning aka Cajun Spice where you live, here is a basic recipe that can be adjusted to your likes.
- 2 tablespoons paprika (smoked or regular)
- 1 teaspoon fine sea salt
- 1½ teaspoon garlic powder
- 1 tesaspoon ground black pepper
- 1½ teaspoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- ½ teaspoon cayenne (more if you like heat, but be careful)
Although the dish looks complicated it only has a few components you need to get ready. Lightly cook the asparagus, start the cream sauce reduction, blacken the salmon and cook the pasta. If you have a nice serving bowl it makes a great presentation.
If not, you can serve out the portions in your pasta bowls or dinner plates.
Serve up your pasta with extra Romano and Gorgonzola Cheese and fresh ground black pepper. Can I tell you that is dish was ah-mazingly delicious? In fact, even reheated the second day it was still better than most of the pasta dishes you’ll order at your favorite Italian restaurant. And at a fraction of the price!
More Pasta Recipes You’ll Love!
- Spaghetti and Meatballs
- Restaurant Style Tomato Sauce with Sausage
- Restaurant-Style Clams and Spaghetti
- Fettuccine Alfredo
Bucatini with Blackened Salmon and Asparagus in a Gorgonzola Cream Sauce
Ingredients
- 12 ounces salmon filets Skin removed. Pacific Salmon is preferred
- 1 pound HemisFares Bucatini
- 1 cup grape tomatoes cut in half
- 1.5 cups asparagus spear tips and 2 inches below. About 4 inches in total.
- 2 cup heavy cream
- 1 cup chicken stock Or vegetable stock
- ½ cup Gorgonzola cheese crumbles additional if needed
- ½ cup Romano Cheese additional if needed
- 2 tablespoons blackening seasoning Your favorite brand of cajun seasoning
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- ¼ teaspoon black pepper
- 1 tablespoon basil or Italian parsley finely chopped
- extra Gorgozola and Romano cheese for serving
- fresh ground pepper for serving
Instructions
- Cook pasta per instruction on bag
- Place the asparagus in saute pan and cover with water. Bring the water to a boil and allow to boil for one minute. Drain and cool asparagus spears. Cut spears in half and keep on the side until needed.
Gorgonzola Cream Sauce
- In a saute pan add cream and chicken stock and allow to reduce over medium heat for approximately 5 minutes.
- Add Gorgonzola, Romano cheese and spices and reduce heat to low and allow mix well with a wire whip.
- As the sauce begins to thicken move the pan off the heat.
Blackened Salmon
- coat top side of salmon in blackening seasonings.
- place into heated cast iron skillet very lightly oiled saute pan. Cook on each side for 2 minutes. Make sure the fan is on over the stove!!**Alternate method: Salmon can be cooked in 400-degree oven for 12 minutes. After coating the salmon lightly spray using a vegetable pan spray. This is only needed for the oven method.
- Place salmon to the side until needed.
Assembly
- Add grape tomato halves and asparagus into sauce and bring sauce back to a boil.
- Toss bucatini with Gorgonzola sauce
- Break salmon by hand into small pieces and carefully add into the prepared pasta.
- Garnish with chopped basil and serve. Have fresh ground black pepper, Romano and Gorgonzola cheese to add to the pasta.
Nutrition
Laurie Head Atkinson
Not only is this sauce excellent, it heats up remarkably well the second day with no separation (as per usual in a cream sauce). Thanks, Chef!
Chef Dennis Littley
I’m very happy to hear you enjoyed my gorgonzola sauce, its one of my favorites!
S.M.
I live in Alaska, where salmon is abundant and always looking for new ways to prepare it. I am excited to try this out!
ronnie
Although I didn’t have the exact cheeses you liste in your recipe, I substituted Brie and Parmesan and it was fabulous. I will definitely try more of your creations.
Cheri
This was amazing and far surpassed what we can get sometimes in fancy Italian restaurants. I made half the recipe since there are two of us. I bought fresh Sockeye salmon at Publix, and I cooked it medium rare in my cast iron pan on the grill. (Don’t be shy on the blackened seasoning). I also made fresh pappardelle pasta, which was amazing. Truly a great meal with no changes!
Chef Dennis Littley
Thank you so much for such a great review and comment Cheri! I know exactly what you mean about this dish, every now and then one really surprises me with how delicious it is, this is one of those dishes!
Deanna
Love salmon! I never thought to add gorgonzola to it! This really intrigues me I love gorgonzola as well!! Yummy!
Chef Dennis Littley
Thank you Deanna, it truly was delicious!
David Elliott
So how do you blacken your salmon? I am just curious because I love salmon but there is a really fine line between blackened and overcooked. And I hate dried out salmon. But as a complete dish this does look amazing.
Chef Dennis Littley
It’s in the instructions of the recipe David, and I used a cast iron skillet. I did make my salmon a little undercooked which worked out really well in the dish. I hope you get a chance to try it.
Cynthia
This is such a fancy looking dish, Chef! Love anything pasta, especially if there is some cheese involved!
Chef Dennis Littley
thanks Cynthia, it really was a flavorful combination
Adriana Lopez Martn
How cool I wish we had Kroger in Florida they have wonderful stores and many nice products. That bucatini is calling my name looks so godo and then made with a nice olive oil that tops my tastebuds, hope to get an invitation for next pasta dinner =)
Chef Dennis Littley
I know what you mean, they do have some excellent products
Cassie
This looks like a fantastic dish! My mum loves salmon so I’ll have to make this for her for a treat next time she is over
Chef Dennis Littley
It really came out well, the flavors were a perfect compliment! Thanks Cassie
Mia Voss
Looks great, Cheffie! You had me at “bucatini” 😀 Will definitely try sometime soon!
Chef Dennis Littley
Thanks Mia, It really was OMG delicious!
jimmygourmet
Hi Chef, I must disagree with you when it comes to salmon. My wife is related to one of the fish markets on the East Coast and they recommend & we have ordered/eaten numerous times FAROE ISLANDS SALMON. We love it above all others.
Your recipes are the best on the web!!
Chef Dennis Littley
not a problem Jimmy, everyone gets to eat what they like best! Thanks for using my recipes!
Angie | Big Bear's Wife
A life without pasta would just be a sad, sad life! We have pasta at least once a month! This looks wonderful!
Chef Dennis Littley
thanks Angie, I completely agree!
Bec
This looks amazing! Anything with gorgonzola has my vote! Thanks!
Chef Dennis Littley
Thank you!
Isabella Redford
That looks delicious. I am preparing for this BUCATINI.
Chef Dennis Littley
Thank you Isabella, I hope you enjoy it as much as I did!
larry
This looks awesome chef and a must try.
Chef Dennis Littley
It really was delicious Larry! My wife was away and I ate it all over two days.