I’m thinking Sunday is gonna be my new cooking experiment day. This recipe came from realizing we ran out of white rice and trying to come up with a creamy sauce to complement the salmon, which is rubbed with chili spices as well. I realized that eating the pasta itself was an interesting taste–I’m used to sweet chili being a dipping condiment so using it as the sauce for the pasta was risky for me. Luckily, the boyfriend gave it a thumbs up. Another new salmon recipe in the books!
1 box of spaghetti (or any long noodle pasta of your choice)
1 teaspoon of salt
1 teaspoon of coarse black pepper
1 teaspoon of paprika
1 teaspoon of dried sage
1 teaspoon of chili powder
1/2 cup of chopped parsley (optional)
FOR THE SAUCE
2 cups of half & half (I used fat free)
3/4 cup of grated parmesan cheese
1/2 cup of sweet chili sauce (I use Mae Ploy)
HOW TO MAKE
1. Pre-heat your oven to 400 degrees F and boil water for your pasta
2. Season your salmon. Depending on the size and thickness of your salmon, adjust the measurements of the spices accordingly. Don’t overseason a really thin salmon filet. Blech.
3. Spray cooking spray in a pan and place the salmon in the oven for 10-12 minutes
4. In a sauce pan, pour in your half & half and let it warm.
5. Add the parmesan cheese and sweet chili sauce, stirring them well.
*SIDE NOTE: If you don’t have enough half & half like I did one time, use pasta water. It can help add body to the sauce and even helps it cling to pasta, unlike using plain water*
6. Drain your pasta, but save some pasta water just in case the above happens.
7. Pour sauce over the pasta and mix well. It should be creamy and coat the noodles.
8. Garnish with some parsley if you want.
9. Top off with the salmon.