Go Back
–+ servings
Print

Salmon Enchilada Pasta

A fusion of Italian & Mexican flavors to make this salmon pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 lb Pasta
  • 1.25 lbs of Salmon cut into fillets
  • 1 - 2 tablespoons grape seed oil
  • 2 - 3 tablespoons Adobo Seasoning
  • 1 - 2 tablespoons each Mexican Chili Powder Salt & Pepper
  • 1/2 Yellow Onion diced
  • 1 cup of frozen Corn
  • 12 - 14 oz Enchilada Sauce
  • 1 Can small diced tomatoes with green chilies
  • 1/4 - 1/2 cup of Coconut Milk divided
  • 2 Avocados diced

Instructions

  1. Heat 4 - 6 quarts. Bring to a boil, season with salt and drop in the pasta. Check box for cooking instructions.
  2. Heat skillet on medium high heat. Add the oil and cook until shimmering.
  3. Season salmon fillets with the Adobo seasoning, Chili Powder and Salt & Pepper.
  4. Place in skillet and cook on each side for approximately 4 minutes per side.
  5. Remove from pan and set aside.
  6. Add the onions and corn to skillet and cook for 3 - 4 minutes.
  7. Add in the tomatoes with green chilies and cook for 2 - 3 minutes.
  8. Next, add in the enchilada sauce and coconut milk and mix well and cook for 2 minutes.
  9. Lower heat, add back in the salmon and cook for 2 - 3 minutes.
  10. Meanwhile, take the diced avocados and mash. Add in 2 tablespoons of coconut milk. Salt & Pepper to taste.
  11. Dollop the avocado creme fraiche.
  12. Serve and enjoy!