[27 - 27] what's up guys welcome back a couple
[27 - 29] weeks ago we did this recipe for
[29 - 31] instagram and it was super popular so
[31 - 32] it's only right that i bring it over
[32 - 35] here to youtube this is my recipe for
[35 - 38] creamy salmon pasta it's a super simple
[38 - 41] one pan and one pot recipe that comes
[41 - 43] together in about 30 minutes or less but
[43 - 45] before we get into that please take a
[45 - 47] quick second to subscribe to the channel
[47 - 48] make sure you hit that bell to enable
[48 - 50] notifications as well all right guys
[50 - 51] meet me in the kitchen let's make it
[51 - 53] happen first things first let's cover
[53 - 55] these ingredients here i have one diced
[55 - 57] yellow onion we've got about a quarter
[57 - 60] cup or so of diced parsley a quarter cup
[60 - 63] of chopped sun-dried tomatoes three
[63 - 65] cloves of diced garlic
[65 - 67] two cups of baby spinach
[67 - 70] about four slices of thick cut bacon
[70 - 72] two cups of heavy cream a little white
[72 - 75] wine to sip on and to deglaze the pan
[75 - 78] we've got some parmesan cheese a little
[78 - 80] flour and butter to thicken things up
[80 - 82] and of course we've got our two salmon
[82 - 84] fillets this pasta recipe is enough for
[84 - 86] four to six servings so if you're making
[86 - 87] four to six servings you may want to go
[87 - 90] with four pieces of salmon
[90 - 92] and we're making pasta right so we gotta
[92 - 94] have some maffadini pasta i get a lot of
[94 - 96] questions about this pasta you can find
[96 - 98] it at your local whole foods or wegmans
[98 - 100] if you have a wegmans it's always at
[100 - 102] whole foods as well use whatever pasta
[102 - 104] you have on hand though so it's super
[104 - 106] simple to always salt your pasta water
[106 - 107] i'm going to go into the boiling water
[107 - 109] with about two tablespoons of kosher
[119 - 119] all right my friends now we're gonna go
[119 - 121] ahead and season the salmon so for me i
[122 - 124] like to season my presentation side last
[124 - 126] that way the seasoning is nice and even
[126 - 128] which is going to result in an even
[128 - 129] color so we're going to present this
[129 - 131] with the other side of the salmon on top
[131 - 132] of the pasta so we're going to season
[132 - 134] this side first going down with a little
[134 - 136] bit of tony's or any cajun or creole
[136 - 138] seasoning will get the job done
[138 - 141] a little bit of all-purpose seasoning
[141 - 142] and then just a pinch of chili powder
[142 - 144] the chili powder is there mostly for
[144 - 145] color it's going to give it that nice
[145 - 148] blackened salmon look
[148 - 149] that's going to look really nice up
[149 - 150] against that white sauce that we're
[150 - 153] going with today
[153 - 156] so all purpose any all-purpose or work
[156 - 157] if you don't have mine just use whatever
[157 - 159] your favorite is
[160 - 163] all-purpose tony's or any cajun seasoning and a
[163 - 164] tony's or any cajun seasoning and a light
[164 - 177] and a real light layer of chili powder
[184 - 184] we're going to warm our non-stick
[184 - 186] skillet over medium heat
[186 - 188] to that i'm going to add
[188 - 191] a couple teaspoons of avocado oil i like
[191 - 193] to use avocado oil anytime i'm searing
[193 - 194] something at high heat because it has a
[194 - 198] high smoke point about 500 degrees or so
[198 - 199] we're also going to add some butter to
[199 - 201] the party a little bit later the other
[201 - 203] reason i like to use avocado oil is
[203 - 204] because we're using some butter later to
[204 - 206] baste the salmon and that is going to
[206 - 208] raise the overall smoke point of the
[208 - 210] butter because we don't want that butter
[218 - 218] once that skillet gets nice and hot
[218 - 220] we're going down with our salmon
[220 - 222] presentation side down
[222 - 225] so we get nice even color
[225 - 226] i like to use the back of my fingers or
[226 - 228] my hand to kind of press down to make
[228 - 230] sure that the salmon makes maximum
[230 - 232] surface area contact
[232 - 233] we want to make sure that we get a nice
[235 - 237] even beautiful color on that salmon
[237 - 239] beautiful color on that salmon so just give it about 90 seconds per
[239 - 241] side we're going to flip it over here in
[241 - 244] just a moment
[246 - 246] all right so after about 90 seconds
[246 - 247] we've reached the color that we're
[247 - 249] looking for i'm going to use my fish
[250 - 252] spatula to flip it over
[252 - 254] to flip it over like so
[254 - 257] beautiful color on the salmon there so
[257 - 258] at this point we're going to reduce the
[258 - 260] heat and add about a tablespoon or two
[260 - 261] of butter because butter makes
[261 - 262] everything better
[262 - 264] remember guys we're here for a good time
[264 - 266] not a long time
[266 - 267] we definitely are going to drain a
[267 - 268] little bit of this fat before we make
[268 - 270] our pasta sauce though so
[270 - 273] don't call my uh cardiologist on me i'm
[273 - 275] going to melt that butter
[275 - 278] and then just baste the salmon
[278 - 290] and all that flavor
[292 - 292] so at this point we've got the color
[292 - 293] that we're looking for we're going to
[293 - 296] finish the salmon in a 400 degree oven
[296 - 298] for about 10 to 12 minutes or until it
[298 - 300] reaches about 130 degrees internal
[300 - 301] temperature which is the temperature i
[301 - 303] like for my salmon
[303 - 304] all right for the health police in the
[304 - 306] comments we did drain off about
[306 - 308] everything except one tablespoon or so
[308 - 310] of that residual oil
[311 - 313] and now it's about to get real healthy
[313 - 317] we're going in with four slices of bacon
[320 - 320] want to turn our heat on to medium
[320 - 322] and allow that bacon to get nice and
[322 - 324] crispy for us
[324 - 325] i'm using the same skillet that we
[325 - 327] cooked the salmon that way we lock in
[327 - 328] all that flavor
[328 - 330] so we're working over medium heat right
[330 - 332] now we just want that bacon to render
[332 - 334] some of its fat and begin to get crispy
[334 - 336] at that point if there's any excess fat
[336 - 337] we'll drain it we want to keep about a
[337 - 339] tablespoon or two in there though for
[342 - 343] your house is going to be smelling
[344 - 346] absolutely amazing wait to that onion
[346 - 350] and garlic and sun-dried tomatoes get in
[350 - 353] there and again the bacon is optional
[353 - 355] for the pork patrol
[355 - 356] you can go with beef bacon or just leave
[356 - 358] it out completely
[358 - 360] for the rest of us though
[360 - 362] a little bacon is going to amplify this
[362 - 364] recipe quite a bit
[364 - 365] at this point this is exactly what we're
[367 - 368] most of the fats rendered we got a nice
[369 - 371] crispy piece of bacon in there
[371 - 373] piece of bacon in there or several pieces of bacon i should say
[373 - 375] and we have quite a bit of oil we're
[375 - 376] gonna drain most of that leave it behind
[376 - 380] about a tablespoon or two tablespoons
[380 - 381] i'm gonna go ahead and do that now the
[381 - 383] next guest to arrive to the flavor party
[385 - 387] and the sun-dried tomatoes we're gonna
[387 - 389] add the garlic in in just a moment you
[389 - 391] want to give this a head start
[391 - 393] because garlic has a tendency to burn so
[393 - 396] you don't want to add it too early
[398 - 401] i can't wait for you guys to smell this
[401 - 402] so after that head start now we're going
[402 - 405] to go ahead and add in our garlic give
[405 - 406] that a good mix
[406 - 409] and then we're going to add our flour to
[409 - 411] help thicken up the sauce a bit
[411 - 413] and then we're going to deglaze with a
[413 - 414] little dry white wine that's that's
[414 - 416] optional if you don't want to use wine
[416 - 418] when you're cooking no big deal feel
[418 - 419] free to use a little chicken broth or
[419 - 422] something like that a little pasta water
[422 - 424] just something to get all that fond up
[424 - 425] off the bottom of the skillet
[425 - 428] no flavor left behind couple teaspoons
[428 - 430] of all-purpose flour again just act as a
[430 - 432] thickening agent
[432 - 434] almost making a roux basically right now
[434 - 437] not very traditional with alfredo but
[437 - 439] this is a good way to cheat if you want
[439 - 441] your sauce to be nice and thick
[441 - 444] allow that raw flour taste to cook off
[444 - 446] only takes about a minute or so 90
[446 - 450] seconds maybe
[452 - 452] and now for the fun part we're going in
[452 - 455] with about a half cup of dry white wine
[455 - 462] make sure you taste as you go not bad
[462 - 466] not bad i'm more of a red guy myself
[466 - 467] at this point you want to increase the
[467 - 468] heat to high because you want to cook
[468 - 470] off all the alcohol
[470 - 471] leaving behind
[471 - 473] the flavor of the wine which is going to
[473 - 475] add a little bit of acidity and kind of
[475 - 477] cut through some of the fat
[477 - 478] that's in here you can get the same
[478 - 480] effect if you were to use lemon juice
[480 - 481] for those of you that don't want to use
[481 - 483] wine no big deal
[483 - 484] as you can see we got a nice paste like
[484 - 486] consistency right here and now it's time
[486 - 492] to go in with the heavy cream
[493 - 493] two cups of heavy cream
[493 - 495] give that a good mix over medium high
[497 - 502] heat i'm gonna bring that to a simmer
[504 - 504] all right so as you can see guys we're
[504 - 505] starting to reach a simmer i'm gonna get
[505 - 506] in there with the whisk just to make
[506 - 508] sure everything is nice and smooth
[508 - 510] smoother than a three day weekend now
[510 - 511] it's time to season this up i'm going in
[511 - 513] with a little bit of chicken bouillon
[513 - 515] powder this is kind of a cheat coat it's
[515 - 516] going to add a lot of concentrated
[517 - 519] flavor i find myself adding a pinch of this to
[519 - 521] i find myself adding a pinch of this to a lot of recipes
[521 - 522] this is something you definitely want to
[522 - 524] keep in your pantry don't go too crazy
[524 - 525] with it just a pinch
[525 - 527] we're going to add some red pepper
[527 - 528] flakes for heat
[528 - 530] that's totally optional if you don't
[530 - 532] like spice you can leave it out
[532 - 533] and then we're going in with some of my
[533 - 535] all-purpose seasoning if you don't have
[535 - 536] this guys use whatever your favorite
[536 - 539] all-purpose seasoning is or if you want
[539 - 540] to buy mine you can get yours via the
[540 - 542] link in the description box below give
[542 - 543] that a good mix we're going to start
[543 - 545] tasting as we go to make sure the
[545 - 547] flavors are just right
[547 - 548] then we're going in with our parmesan
[548 - 551] cheese one quick pro tip is to not over
[551 - 553] season the sauce before you add your
[553 - 555] parmesan the reason for that is parmesan
[555 - 557] cheese has a lot of salt already in it
[558 - 559] so you don't want to get too crazy with
[559 - 561] the salt before you add the parmesan
[561 - 562] because then your sauce is going to be
[562 - 565] too salty so always taste as you go make
[565 - 566] sure you you know adjust the flavor to
[566 - 569] your preference as i always say
[569 - 571] but right now we got us a nice sauce on
[573 - 574] all right so we've reached the
[574 - 575] consistency that we're looking for on
[576 - 578] and at this point i'm ready to add the
[578 - 580] parmesan cheese so what you want to do
[580 - 583] is reduce the heat down to low you never
[583 - 584] want to add cheese to your sauce when
[584 - 586] it's too hot because it'll start to
[586 - 587] separate i'm going to grate in some
[587 - 589] fresh parmesan cheese because why the
[589 - 591] hell not but you can use the pre-grated
[591 - 593] stuff whatever floats your boat
[593 - 595] fresh is best though but use whatever
[595 - 597] you got on hand
[597 - 598] i'm gonna go in with about a cup and a
[598 - 600] half into the sauce and then about
[600 - 602] another half cup or so for garnish
[602 - 604] depending on you know how many servings
[609 - 609] now we're just going to work that
[609 - 612] parmesan cheese into our sauce over low
[612 - 613] heat you can bump it up to medium if you
[615 - 617] but there's no need to rush the process
[617 - 619] if at any point you notice that your
[619 - 621] sauce is too thick
[621 - 623] you can go in with a little bit of pasta
[623 - 625] water if needed
[625 - 627] at this point i don't think we need it
[627 - 628] though but i'm going to keep it at the
[628 - 630] ready just in case
[630 - 632] so now over medium low heat we're going
[632 - 634] in with our spinach because health
[634 - 638] about two cups of baby spinach going in
[638 - 639] and you just want to stir that in until
[639 - 642] it wilts down and incorporates itself
[642 - 661] into the sauce
[663 - 663] and now the last pro tip of the day i
[665 - 666] believe is you want to always finish cooking
[666 - 668] is you want to always finish cooking your noodles in the sauce so we're going
[668 - 669] to add those maffadini noodles or
[669 - 672] whatever noodles you can find
[672 - 674] into our delicious sauce that we just
[674 - 676] made use your tongs to really roll those
[676 - 679] noodles into the sauce
[679 - 681] give them some time to absorb all that
[683 - 685] flavor oh man this is going to be good you guys
[685 - 688] oh man this is going to be good you guys have got to give this recipe a try let
[688 - 689] me know in the comments what you think
[689 - 690] let me know what other recipes you want
[692 - 693] let me know what fish you would serve
[693 - 694] this with other than salmon because i
[694 - 696] know you guys are
[696 - 697] well actually you guys probably aren't
[697 - 698] tired of salmon because nobody gets
[698 - 700] tired of saying but if you are
[700 - 701] let me know what else you would serve
[701 - 704] this with it's great with chicken
[704 - 706] a little chicken breast as well would
[708 - 709] all right my friends it's time to plate
[711 - 714] we have our pasta and a nice mound with
[714 - 715] some height that's what you want to see
[715 - 717] for your plating and we have some
[717 - 719] perfectly cooked salmon fresh out of the
[724 - 725] we've allowed the salmon to cool for a
[725 - 735] couple minutes which is important
[737 - 737] now we're gonna go ahead and garnish
[738 - 741] with some freshly grated parmesan cheese
[741 - 744] oh man don't be shy with this stuff guys
[744 - 752] get some on your pasta as well
[754 - 754] and last but not least a little fresh
[754 - 759] chopped parsley for a pop of color
[761 - 761] and that my friends
[761 - 763] is a beautiful
[763 - 766] salmon pasta in 30 minutes or less
[766 - 768] quick weeknight meal brace yourself for
[768 - 770] a trademark money shot say it with me
[770 - 772] guys looking good
[772 - 774] and now for my favorite part of the day
[774 - 776] it's time to get in there for a taste
[776 - 778] test i have found my fork
[778 - 780] and it's time to dig in
[780 - 782] but before we do that please take a
[782 - 784] quick second to subscribe to the channel
[784 - 785] make sure you hit that bell to enable
[785 - 787] notifications as well
[787 - 788] all right guys i got a feeling this is
[788 - 791] gonna get inducted into the fork drop
[793 - 797] we got some flaky delicious salmon