Blackened Salmon Penne with Charred Green Pepper and Monterey Jack

This pasta breaks all the rules in the best way. Instead of sticking to traditional Italian flavors, we’ve blended Southwestern spices with creamy Monterey Jack cheese and charred green pepper for a dish that’s smoky, savory and utterly delicious.

Blackened salmon adds a spicy kick, while diced tomato and scallions bring freshness. The result is a creamy, comforting pasta that’s anything but ordinary.

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Ingredients

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Core, deseed and dice the green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and thinly slice garlic. Finely chop the tomato.
2. In a large bowl, combine a drizzle of olive oil, blackening spice and a few pinches of salt. Add the salmon and turn to coat evenly.
3. Once the water is boiling, add the penne and cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
4. While the pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add the green pepper and a pinch of salt. Cook without stirring until lightly charred, 3-4 minutes. Add the salmon and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in scallion whites and garlic; cook until fragrant, 1 minute. Stir in half the tomato and a pinch of salt. Reduce heat to medium-low.
5. Stir in cream cheese and ⅓ cup reserved pasta cooking water. Add the drained penne and cook, stirring, until thoroughly combined, 1-2 minutes. Turn off heat. Add Monterey Jack, stock concentrate, butter and hot sauce to taste; stir until the butter melts. Season with salt and pepper. If needed, stir in more reserved cooking water a splash at a time until the pasta is coated in a creamy sauce.
6. Divide the pasta between bowls or plates. Garnish with scallion greens and remaining tomato. Drizzle with additional hot sauce if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like cod or trout or even chicken if you prefer.

What can I use instead of blackening spice?

You can make your own blend with paprika, cayenne, garlic powder, onion powder, thyme and oregano.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to refresh the sauce.