I love pasta dishes because they’re quick, super versatile, and you’ve got a million options. I typically like to start with a flavor profile that makes sense and sorta go from there. Tequila and lime is such a proven combination. Enjoy!
*Disclaimer: I pan seared the salmon first and then put it over the top of the pasta in the picture. The recipe calls for pieces of salmon to be cooked in the sauce.
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Tequila Lime Salmon & Fettuccini
2 large skinless salmon fillet, cut into cubes
1/2 cup of sliced onion
1/2 cup of sliced sweet bell peppers, your favorites
2 tablespoons of minced garlic
2 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of pepper
1 cup of good tequila
2 cups of heavy cream
2 tablespoons of grated Parmesan cheese, use good quality
2 tablespoons of fresh squeezed lime juice
fresh cilantro to garnish
1/2 pound of fettuccini, cooked and drained
Directions:
Saute the onion and bell peppers in olive oil on high heat until the onions are translucent. Be sure to stir often so nothing sticks. Season with salt and pepper. Add garlic and stir until garlic is fragrant. Add tequila and let it reduce until it’s almost evaporated. Add cream, cheese, and lime juice – reduce heat to medium and allow to cook until sauce has thickened. Toss in salmon and lower the heat. Cook until salmon has cooked through and sauce has thickened. Toss over pasta and garnish with cilantro.
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Tequila Lime Salmon & Fettucini was originally published on blackdoctor.org
