The crisp air of fall is definitely here. It comes at dusk, unexpected and stinging, and suddenly you’re left needing to warm up with a jacket or a sweater or by hiding in the house.
When jackets and sweaters just won’t do, try warming up with a bit of spice. Cajun seasonings combine with mild-mannered alfredo sauce for a combination that’s worth having again and again. For kicks, try a blackened salmon fillet on the side. It’s just what the weather doctor ordered on warm summer days that cool quickly. The spice will warm you long after the sun is gone.
Blackened salmon is one of my husband’s favorite dinners, and he has been enjoying the salmon season thoroughly, but as the salmon run ends, don’t forget to stash a few in the freezer for the fall and winter months. Frozen wild salmon will grill, poach, broil and bake wonderfully long after the season is gone.
Cajun Alfredo Sauce
1/4 cup butter
1 cup heavy cream
1 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon onion powder
pinch white pepper
salt and pepper to taste
2 cloves garlic
1 1/3 cup Parmesan cheese, grated
1/4 cup fresh parsley, minced
1 teaspoon basil, minced
1 teaspoon oregano, minced
Melt the butter over medium heat. Whisk in cream, paprika, cayenne pepper, onion powder, white pepper and salt and pepper and simmer for five minutes. Add garlic and Parmesan cheese and stir to melt cheese. Remove from heat. Stir in fresh herbs. Toss with al dente pasta and serve.
Makes 4-6 servings.