SALMON PASTA IN CAPER, BASIL, TOMATO CREAM SAUCE
2 tablespoons olive oil
2 tablespoons butter
1 small onion, chopped
8 garlic cloves, chopped
3 cups tomatoes, chopped
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend
1 teaspoon Dish off the Block Ragin’ Cajun Spice Blend
2 tablespoons capers
1 cup dry white wine
1 cup heavy cream
3 tablespoons lemon juice
1-pound raw salmon filet, skinned and cut into 2” pieces
½ cup basil leaves chiffonade
1-pound pasta, cooked al dente to package directions
Heat the olive oil and butter in a large deep skillet over medium high heat. Add the onions and garlic and cook for 2 minutes until soft and fragrant. Add the tomatoes and continue cooking until they begin to break down, about 3-4 minutes.
Add the salt, pepper, Italian seasoning, Cajun spice, capers, and white wine. Cook for 5 minutes until the wine has reduced by half. Add the heavy cream and bring to a boil. Continue cooking, letting sauce thicken, while you cook the pasta.
Just before serving, add the lemon juice, salmon, and basil to the sauce. Cook, gently folding the salmon into the sauce until it just begins to flake. The fish should be JUST cooked through. Add the pasta to the pan and toss gently, taking care not to break up all of the salmon chunks, until everything is well-coated in the sauce.
Serve garnished with basil and with parmesan on the side for sprinkling.