Rasta Pasta

Rasta Pasta with Jerk Salmon: A Caribbean Delight for Your Dinner Table

Are you ready to transport your taste buds to the Caribbean? Our Rasta Pasta recipe, featuring salmon, bell peppers, and a rich, creamy sauce seasoned with Jamaican Jerk Joy, is a perfect way to spice up your dinner routine. Whether it’s a cozy night in or a festive gathering with friends, this dish brings a burst of Caribbean flavors to your table.

The Heart of the Dish: Jerk Seasoning

Jamaican Jerk seasoning is the star of this dish, offering a unique blend of spices that include allspice, cinnamon, ginger, and nutmeg, along with a spicy kick from Scotch bonnet peppers. This seasoning creates a perfect harmony of heat and sweet, pivotal to the dish’s character.

Extra Tips for an Enhanced Caribbean Experience

1. Salmon Selection: Opt for fresh, high-quality salmon for the best flavor and texture.
2. Pasta Alternatives: While fettuccine is recommended, feel free to experiment with other types of pasta like penne or spaghetti for different textures.
3. Customize the Heat: Adjust the amount of jerk seasoning to suit your spice preference.
4. Sauce Consistency: For a thicker sauce, let it simmer for a few extra minutes. For a thinner sauce, add a little more broth.
5. Fresh Herbs: Use fresh thyme and cilantro for a more vibrant flavor profile.
6. Pair with a Drink: Complement this dish with a refreshing tropical beverage like a coconut water or a fruity Caribbean mocktail.

INGREDIENTS

• 4 salmon filets (4-6 ounces each)
• 6 tbsp extra virgin olive oil, divided
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1/2 cup red onions, sliced
• 3 sprigs thyme, divided
• 6 garlic cloves, minced
• 1 inch ginger, grated
• 1 can diced tomatoes
• 1 can coconut milk
• 1/2 cup chicken or veggie broth
• 5-8 ounces shredded Parmesan cheese
• 16 oz fettuccine pasta (or noodles of choice)
• Kosher salt, to taste
• Ground black pepper
• 2 tbsp of sun-dried tomatoes
• 1 tbsp mild wet Jamaican jerk seasoning
• 2 tbsp dry Jamaican jerk seasoning, divided
• 2 tsp curry powder, divided
• 2 tsp paprika, divided
• Optional garnishes: cilantro, grated Parmesan, lime

INSTRUCTIONS

1. Season salmon filets generously on both sides with salt, pepper, 1 tbsp of dry jerk seasoning, and thyme. Set aside.
2. In a skillet, heat 2 tbsp of olive oil over medium-high heat. Cook salmon for 3-5 minutes on each side, depending on thickness. Remove from heat and set aside.
3. Cook fettuccine noodles according to package instructions. Drain and set aside.
4. In a large pot, heat 1 tbsp of olive oil. Sauté garlic, ginger, red onions, and bell peppers for 5-7 minutes or until tender.
5. Stir in diced tomatoes, coconut milk, and chicken broth. Let it simmer for 10 minutes, stirring occasionally.
6. Season the sauce with remaining dry and wet jerk seasoning, sun-dried tomatoes, curry powder, paprika, and salt and pepper to taste. Stir in half of the thyme.
7. Mix in the shredded Parmesan cheese, cooking for 5-7 minutes more. Adjust seasoning as needed.
8. Add cooked noodles to the sauce. Cook together for another 7-10 minutes, stirring occasionally.
9. Plate the pasta and top with cooked salmon. Garnish with cilantro, additional Parmesan, and a squeeze of lime, if desired.