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