[32 - 32] what's up guys welcome back
[32 - 34] today we're back in the kitchen for
[34 - 36] another highly requested recipe
[36 - 37] today i'll be showing you how to make
[37 - 39] jerk salmon pasta
[39 - 41] but before we do that please take a
[41 - 42] quick second to subscribe to the channel
[42 - 44] make sure to hit that bell to enable
[44 - 46] notifications as well all right guys
[46 - 47] we're getting this party started with
[47 - 49] two beautiful salmon fillets you know i
[49 - 50] like to leave the skin on but the skin's
[50 - 52] not your thing you can have your butcher
[53 - 54] or just use a sharp knife and remove it
[54 - 55] but there's lots of nutrients and i
[56 - 57] actually enjoy the flavor of the skin
[57 - 59] we're gonna season both sides with my
[59 - 60] all-purpose seasoning if you haven't
[60 - 61] grabbed that yet you can get it
[61 - 63] via the link in the description box
[63 - 65] there is a discount code for you there
[66 - 67] we're also going down with a little bit
[67 - 69] of jerk seasoning here
[69 - 70] you can pick this up at most grocery
[70 - 75] stores in the seasoning aisle
[77 - 77] flip it over and give the other side the
[77 - 79] same love i like to season the
[79 - 81] presentation side last that way it's
[82 - 85] it just looks prettier
[86 - 86] so we're going down the all-purpose
[86 - 89] seasoning and the jerk seasoning as well
[89 - 91] make sure that it's seasoned adequately
[91 - 93] so far so good now we're gonna make our
[93 - 95] marinade walker's wood is my jerk
[95 - 97] marinade of choice but you can use
[97 - 98] other brands they have good products out
[98 - 100] there also going in with two tablespoons
[100 - 102] of the walker's wood jerk paste along
[102 - 104] with some lime juice
[104 - 107] and some dry thyme as always guys
[107 - 109] specific measurements and ingredients
[109 - 110] can be found in the description box
[110 - 112] below so don't forget to check that out
[112 - 114] going in with a little ground all spice
[114 - 115] or pimento berry
[115 - 117] break out the whisk and mix to combine
[117 - 118] and then we're going to add the salmon
[118 - 119] in there and just make sure this is
[120 - 121] nicely coated in that marinade
[121 - 122] you want to let this marinate for at
[122 - 124] least 30 minutes i don't really want to
[124 - 126] marinate it much longer than that maybe
[128 - 129] and that's how we're looking i'm gonna
[129 - 131] pop that in the refrigerator for a
[131 - 133] meanwhile we're gonna boil our noodles
[133 - 135] for this you use penne noodles or
[135 - 137] rigatoni just make sure that you salt
[137 - 138] your pasta water
[138 - 139] while we wait for that water to come up
[139 - 140] to a boil we're gonna prep our veggies
[140 - 141] so today we have a green
[142 - 144] bell pepper and red bell pepper and one
[148 - 148] you can dice them up a little bit
[148 - 149] smaller if you don't like the larger
[149 - 150] pieces of veggies but
[150 - 152] i prefer them in strips like so about
[152 - 154] the same size as our noodles
[154 - 155] that way everything fits on the fork
[164 - 164] so that's kind of what we're going for
[164 - 166] here for the bell pepper we're going to
[166 - 168] cut the top off put it face down and
[168 - 169] slice around the core
[169 - 171] that way the seeds remain intact and you
[171 - 175] just chuck that into the trash
[177 - 177] there we go again just cutting these
[177 - 178] into nice slices
[178 - 180] as you can see here this dow strong
[180 - 181] knife is making quick work of these
[181 - 183] veggies you can get your knife via the
[183 - 183] link in the description
[184 - 187] as well there we go we got some red bell
[187 - 189] pepper some green bell pepper and some
[189 - 191] onion you could throw in whatever color bell
[191 - 192] you could throw in whatever color bell pepper you want for this guys i just
[192 - 194] like the look of the green and the red
[194 - 196] our water is up to a boil we're gonna
[196 - 197] add our noodles and stir them to ensure
[198 - 199] they don't stick together
[199 - 201] and next we're moving on to our sauce so
[201 - 202] get your nice big skillet
[202 - 204] hot and ready and then we're gonna add
[204 - 206] two tablespoons of butter and then we're
[206 - 207] gonna cook these veggies so we're going
[207 - 209] with the onions and the red and green
[210 - 212] using a wooden spatula here to make sure
[212 - 214] we don't scratch up this nice dow strong
[215 - 216] and now we're going down with some
[216 - 218] all-purpose seasoning a little bit of
[218 - 222] that ground allspice and some jerk seasoning
[222 - 223] ground allspice and some jerk seasoning and we're just going to cook these until
[223 - 225] they sweat down a bit probably three to
[226 - 227] going in with a tablespoon or so of that
[227 - 229] walker's wood jerk paste
[229 - 231] the more you use of that guys the
[231 - 232] spicier recipe is going to be so it's
[232 - 234] totally up to you and your spice
[234 - 237] preference walker's wood also has a hot variation
[237 - 238] walker's wood also has a hot variation today i'm using the mild because i'm
[238 - 239] kind of a punk
[239 - 240] but if you're not go ahead and go with
[240 - 243] the hot we're going in with a teaspoon
[243 - 247] of garlic and ginger paste
[250 - 250] we're going to mix that in too your
[250 - 251] house will be smelling absolutely
[251 - 254] amazing at this point
[254 - 255] next we're going in with a tablespoon or
[255 - 257] so of all-purpose flour this is going to
[257 - 259] help thicken our sauce it's totally
[259 - 260] optional if you like a thinner sauce you
[260 - 261] don't have to use it
[261 - 262] but once your veggies are nice and
[262 - 263] tender we're going to add that
[263 - 265] all-purpose flour
[265 - 267] and just mix to incorporate that cook
[267 - 269] that off for about a minute
[270 - 271] and then we're going in with our heavy
[271 - 274] cream and some half and half
[274 - 275] again all the specific measurements and
[275 - 276] ingredients can be found in the
[276 - 278] description box below so don't forget to
[278 - 279] check that out
[279 - 280] at this point i'm gonna bring this up to
[280 - 282] a boil and then reduce it down to a
[283 - 284] simmer i'm going in with some cajun seasoning
[284 - 287] i'm going in with some cajun seasoning here followed by some jerk seasoning
[287 - 288] you want to taste and adjust the flavor
[288 - 290] to your preference and adjust the heat
[290 - 292] as well if for some reason it's too
[292 - 294] thick or too spicy you can add some more
[296 - 298] cream once it reaches a boil reduce the heat
[298 - 300] once it reaches a boil reduce the heat turn the heat off completely
[300 - 301] and then we're going to add our parmesan
[301 - 304] cheese about a cup or so of that
[304 - 305] depending on how cheesy you want your
[311 - 311] say it with me guys looking good this is
[311 - 313] one of my favorite pasta dishes guys you
[313 - 314] guys know i love jerk chicken
[314 - 317] jerk salmon is amazing also you can do
[317 - 321] this with jerk shrimp
[322 - 322] really you can add whatever protein you
[325 - 326] all right we're going to keep mixing in
[326 - 328] that cheese until everything's well
[328 - 329] combined and your sauce is nice and
[329 - 330] smooth you can see it's thickened up
[333 - 335] beautifully and now we're going to add our rigatoni
[335 - 336] and now we're going to add our rigatoni noodles
[336 - 338] along with 1 4 cup of that pasta water
[338 - 340] that pasta water has some starch from
[340 - 342] the pasta being boiled
[342 - 343] it's going to help thicken up your sauce
[343 - 344] a little bit as well and just kind of
[344 - 346] bring everything together
[346 - 347] so now we're going to stir in those
[347 - 351] rigatoni noodles
[358 - 358] at this point you want to taste it and
[358 - 359] adjust the seasoning as needed
[359 - 361] i went ahead and added a little bit more
[361 - 364] all-purpose seasoning there
[364 - 367] oh man that looks good honestly guys if
[367 - 369] you're trying to be on the vegetarian
[369 - 370] kick you could eat this straight up just
[371 - 372] but we're going in with that delicious
[372 - 374] salmon that we prepared earlier so heat
[374 - 376] your cast iron skillet
[376 - 378] we're going flesh side down first to get
[378 - 379] a beautiful color
[380 - 382] preheat your oven to 400 degrees we're
[382 - 383] going to sear this for about 60 seconds
[384 - 385] or until it gets a nice beautiful
[385 - 387] caramelization on the flesh side
[387 - 389] go in with a tablespoon of butter as
[389 - 392] well because why the hell not
[395 - 395] let's see what we got oh man look at
[395 - 397] that jerk salmon
[397 - 401] fantastic color on there
[401 - 402] you can baste it a little bit with this
[402 - 404] butter going in with an extra tablespoon
[404 - 406] of butter because i care about my health
[408 - 410] so tilt your skillet towards you and
[410 - 412] just baste each piece of salmon with
[417 - 417] oh my goodness look at that i wish i
[417 - 420] could jump in there with it
[423 - 423] a few money shots for you guys pop that
[423 - 424] in the oven for about 10 minutes and
[424 - 426] then you have a finished product right
[427 - 429] here my i like my salmon at about 135 degrees
[430 - 431] my i like my salmon at about 135 degrees internal temperature
[431 - 432] and i know it's there because i'm using
[432 - 434] my digital food thermometer which will
[434 - 436] be on sale for you guys very soon
[436 - 438] anywhere between 135 and 140 is a sweet
[438 - 441] spot for me but cook it to your liking
[441 - 443] now it's time to plate this up we got
[443 - 445] some delicious pasta here
[445 - 447] we'll go down with a big pile of that
[449 - 450] pasta and then we're gonna lay our salmon
[450 - 454] and then we're gonna lay our salmon fillet right on top
[454 - 455] oh man it doesn't get much better than
[456 - 457] that guys i cannot wait for you guys to
[457 - 458] try this recipe
[458 - 459] let me know what you think in the
[459 - 460] comments let me know if you're planning
[460 - 461] on trying this one
[461 - 462] going down with a little fresh chopped
[462 - 465] parsley for a pop of color
[465 - 467] and all that's left to do my friends is
[467 - 469] give this a taste test
[469 - 473] where is my fork let's see how flaky and
[473 - 476] moist that salmon is oh
[476 - 482] man moment of truth
[483 - 483] this is the one guys you got to give
[483 - 485] this one a try definitely a fork drop
[486 - 487] moment let me know what you think in the
[487 - 488] let me know what you think in the comments don't forget to hit that
[488 - 490] subscribe button and that bell to enable
[490 - 492] notifications and as always
[492 - 496] thank you for your support