- 4 salmon filets (6-8 oz. portions)
- lemon pepper and Chef Paul Prudhomme’s Magic Salmon Seasoning
- 1 sweet onion, diced
- 1 yellow bell pepper, diced
- 4 Tbsp. minced garlic
- 4 Tbsp. olive oil
- 2 tsp. salt
- 2 tsp. pepper
- 2 c. tequila
- 32 oz. half and half
- 1/4 c. shredded parmesan cheese
- 1 lb. box fettuccini noodles
- 4 Tbsp. fresh lime juice
- cilantro for garnish
- Sprinkle both sides of salmon with Lemon Pepper. Set to the side. Cook pasta according to package directions, being sure to salt water to prevent the noodles from sticking together and to add flavor.
- While water is coming to a boil in a medium-sized pot for noodles, sauté the onions and peppers in olive oil over high heat until onions are translucent. Add garlic and cook until aromatic. Add tequila and reduce down until it’s almost evaporated (time consuming). Add in cream parmesan cheese, and lime juice – reduce to medium heat until the sauce has thickened. Remove from the heat.
- Warm a medium-sized skillet over medium-high heat and add in oil ONLY when warmed (this helps prevent sticking). Place salmon into skillet and gently shake to prevent sticking. Watch the sides of the salmon and once the “cooked” line reaches the middle, flip to the other side. Cook until new line reached the existing line. Remove from the heat and cover with a lid. Allow to steam for approximately 6 minutes. Serve on top of fettuccini.
- Note: I had to add quite a bit of salt to my noodles for the desired flavoring, but my family does enjoy salty meals so it is optional. I was also impatient when it came to reducing the tequila, so I added in about a cup of shredded mozzarella to thicken the sauce.
- Optional: garnish with lime wedges and fresh cilantro.
Yields 4 servings of fish and about 6 servings of noodles.
Eat, Bork, and Be Merry!