Spicy glazed pan-fried salmon served over a bed of creamy spinach fettuccine Alfredo makes for a quick and delicious weeknight meal.
What a game that was, right guys? We all thought Atlanta had it in the bag and then the bottom fell out in the 2nd half!! All I could say was, “Wow!” They were on fire for the first half and then boom…it went down the tubes from there!! The defense exhausted all of their energy in the first and ran out of gas in the 2nd. It was a sad night for us Falcons fans. Soooo I thought I’d cheer hubby and I up with some good ole comfort food in the form of Jerk Salmon Fettuccine Alfredo. YES!!! It’s also perfect timing for National Fettuccine Alfredo Day to boot!!
This Jerk Salmon Fettuccine Alfredo was such a fun and fast dish to make and the flavor is simply out of this world. The combination of traditional jerk flavors with brown sugar to mellow out the heat makes for a dish that the entire family will love. Even the grandbaby, Makiyah who is ALWAYS concerned about spice said it was yummy. She enjoyed it so much that she asked to take a second helping home to enjoy later. Winning!!!
Speaking of winning…Are you facing a battle in your life? Know that God is on your side and has a plan for victory in whatever situation, challenge or hardship you’re facing. Know that the battle belongs to God as He has already secured the victory. 1 John 5:4 states “For everyone who has been born of God overcomes the world. And this is the victory that has overcome the world—our faith.” Know that our faith brings us to victory and that we are truly overcomers in Him!! Amen!! Say Grace and enjoy!!
Jamaican Food Lover? Check out my Authentic Jamaican Style Chicken Curry!!
- ½ lb. fettuccine, cooked
- 2 heaping T. Walkerswood Spicy Jamaican Jerk Marinade
- 1 c. water
- ½ c. brown sugar
- 4 (6oz.) salmon fillets, skinned
- 2 T. grapeseed oil
- 3 lg. garlic cloves, minced
- Kosher salt and white pepper
- 9 oz. frozen chopped spinach, drained really well
- ½ c. freshly grated romano (heaping)
- ⅓ c. freshly grated parmesan (heaping)
- 1 and ½ stick butter
- 1 and ¼ c. heavy cream
- parsley, optional garnish
- Make your glaze - Add marinade to a small saucepan and boil high with water and brown sugar. Let it bubble until it turns to thick, then turn down low and let it reduce. Keep warm.
- While your glaze is reducing, heat a large saute pan over medium high heat.
- When your pan is hot, add oil to the pan.
- In batches, cook the salmon 2-3 minutes on the first side depending on the thickness of your fillets. The salmon should now be opaque half way through.
- Flip the salmon over to brown the other side for about 2 minutes. Once the salmon has reached an internal temperature of 140 degrees, it's done. Be sure not to overcook.
- While the salmon is pan frying - In another large saute pan with high sides, melt the butter over low heat. Add minced garlic and saute for a couple minutes on medium. Careful not to burn it. Add the cream and combine well.
- Stir in cheeses over medium heat until melted and smooth.
- Add spinach to the sauce to coat along with the fettuccine and toss until heated through.
- Brush salmon fillets with glaze and serve with fettuccine. Garnish with parsley.
- Serve immediately. Say Grace and enjoy!
Adapted from Golden Gloves Cuisine