Today’s special is a modified version of a dish I used to make fairly regularly, a cajun shrimp alfredo. But when I got to Meijer and salmon was on sale I just couldn’t pass it up. I’m not sure that I like the modifications quite as much as I’d hoped I would, but I did enjoy the product so I can’t complain too much. So enjoy!

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(This recipe is easily used for a single person or a whole group. Its flexibility is one of my favorite aspects. There are also a lot of ways to make a higher quality product, but since I don’t have a lot of money or all of the instruments I need, this is what I’ve got for you.)

Time: Approximately 30 minutes
Serves: Your choice

Ingredients:

+ salmon fillets (preferably fairly thin)
+ cajun seasoning and/or chili powder
+ minced garlic
+ salt
+ pepper and/or lemon pepper
+ olive oil
+ pasta of your choice
+ milk (optional)

Preparation:

1. Put your noodles in water to boil. Make sure to add a little salt to help the flavor.

2. Meanwhile, coat the bottom of a pan with two to three tablespoons of oil. Add the garlic, letting it cook lightly to release its flavors. Leaving the burner at about medium heat cover the first side of your salmon with your cajun/chili powder, salt, pepper/lemon pepper and place it seasoned side down. When the first side has finished blackening, coat the second side in seasoning and flip it.

3. When the noodles have finished cooking drain them and add a tablespoon or so of oil and mix thoroughly. A little salt will do you a lot of good here as well. Do not cool the noodles. You then have a choice. I like to boil milk and add it to the drained noodles, as well as a little cajun spice. Only add enough milk so that the noodles will absorb it.

4. Serve. Depending on how formal you are being using a shallow, or even deep, dish works great. Noodles on the bottom, salmon on top and a light dusting of chili powder to garnish. Green chili peppers or lemon would also work well as garnishes.