Cajun and creole spices turn a simple salmon and pasta dinner into a Southern cuisine showcase. The creaminess of Armanino Parmesan Cheese provides a nice counterpoint to the piquant flavors.
2 cups half-and-half (1 pint)
2 tablespoons roasted garlic paste (see tip)
2 tablespoons butter
½ teaspoon salt
½ teaspoon black pepper
½ cup Armanino Grated Parmesan Cheese
12 oz uncooked fettuccine
2 teaspoons vegetable oil
1 teaspoon Cajun or Creole seasoning
4 skin-on salmon fillets (6 oz each)
2 tablespoons fresh chives, cut into ½-inch pieces
For Alfredo Sauce: Combine all ingredients, except cheese, in small saucepan. Simmer on medium heat 20 minutes, whisking frequently. Remove from heat. Gradually stir in cheese, whisking until smooth. Keep warm on low heat. Meanwhile, cook fettuccine as directed on package.
For Salmon: Heat oil in nonstick skillet on high heat. Sprinkle seasoning onto fillets. Place fish, skin-side down, in skillet. Cook 2 minutes. Turn fish and cook 2-3 minutes or until desired doneness.
Drain pasta, reserving some of the cooking water. Stir 1-2 Tablespoons pasta cooking water into Alfredo Sauce to thin to desired consistency. Add pasta; toss to coat. Serve fish alongside pasta, topped with chives.
To prepare roasted garlic paste, cut ¼ inch off top of a head of garlic. Place on a piece of aluminum foil and drizzle lightly with oil. Wrap tightly, then bake at 400°F for about 1 hour or until garlic is very soft and golden brown. Let cool, then remove cloves from papery skins and mash with a fork. One head of garlic will yield at least 1 Tablespoon of garlic paste.
Serve this easy meal with a simple arugula salad on the side, or your favorite seasonal vegetable.