Salmon Rasta Pasta

• In a medium pan, add olive oil, minced garlic, red peppers and sauted for seven minutes or until your desired texture and set aside.
• In a large pot, add water, olive oil, and salt. Once water starts boiling add pasta and cook using box instructions. Drain water and remove pasta, set aside pasta aside to use the same pot.
• Making a roux sauce for the pasta. In the large pot add butter, heavy cream. Allow the milk to come to a boil, then add flour cooking on low high heat whisk in flour slowly. Allow to thicken for 5 minutes then add sauted garlic, bell pepper, cheese, jerk seasoning, seasoning salt and salt and pepper. Mix everything together until its well combined .
• Next, add pasta and blend everything together and enjoy!

HOW TO PAN FRY SALMON

• Prepare your salmon, make sure to they’re dry and room temperature. If they’re still a little wet, pat them with a paper towel.
• Season your salmon with salt and pepper. Squeeze some lemon over each fillet.
• Heat oil in a large non-stick pan over medium-high hot. Alternatively, you can also use a cast-iron skillet.
• Once the oil is shimmering and is already hot, reduce the heat to medium and carefully place your salmon fillet into the pan, skin side down (or flesh side down).
• Press them lightly with a spatula to the surface to avoid them from curling up, hold the spatula down for a few seconds.
• Sear the salmon for 3 to 4 minutes until crispy and golden brown. Flip the other side and fry for 2 minutes. You can add here butter, the remaining lemon, and seasoning depending on your preference.
• Baste the salmon fillet with butter and lemon juices on your pan. Fry for another few minutes until you reach your desired doneness. Make sure not to over fry your salmon. And you’re done!