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This Salmon Enchilada Pasta incorporated three of my favorite foods – salmon, enchilada sauce and pasta. This recipe is such a simple and great fusion concept. I like to do a lot of fusion. You know what the secret to fusion is? Put together ingredients you like. It is that simple. I love enchiladas as does my family. So I thought to myself, what would be a different base for the enchilada sauce. Pasta was the answer because it is so versatile.
Salmon Enchilada Pasta
My wife had purchased that big salmon you can buy at Costco. It is definitely too big for one meal. So how can I stretch the salmon for a couple of dinners? I love salmon on top of a salad and I love it in pasta. Normally, when it is served in pasta, it is served with a cream sauce. This enchilada sauce is a good way to get that creamy texture without all the fat. I used a little coconut milk to make the sauce even creamier.
- 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
- 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!
Ingredients
Begin by seasoning the skillet with the salmon.
Salmon in Skillet
Remove the salmon fillets and add the Onions & Corn in Skillet.
Onions & Corn in Skillet
Add the Tomatoes with Green Chilies.
Tomatoes Added to Onion Corn Mixture
Add the Enchilada Sauce and the Coconut Milk.
Enchilada Sauce and Coconut Milk Added
Pour the cooked pasta into the Sauce.
Pasta Added to Enchilada Sauce
Add the salmon back into the Pasta mixture.
Salmon Added to the Enchilada Pasta
Plated.
Serve and enjoy!
What a hearty and comforting pasta meal! Love it!
Thx Neli.
Peter, I love this fusion dish! I think the salmon is a genius edition to the enchilada pasta!
Thx so much for saying Jillian.
OMG! What a great combo.. enchilada, salmon. I need to make it. Pinning!
Love the OMG. Yes it was tasty.
I would NEVER have thought of this combination of flavors, but as I read the recipe and looked at the pictures, it came together perfectly. This dish sounds absolutely wonderful and I can’t wait to try it! 🙂 Thanks for sharing!
I am such a big fan of Mexican. I always have enchilada sauce in the house. I had extra and wanted a different way to consume it. 🙂
Definitely 3 great meals in one. So much to love, including the coconut milk. Great recipe!
Hadn’t thought of it that way. just making the best of leftovers!
I liked the way you simplified “fusion” cooking! Thinking outside the box, and combining flavors you love is a great way to discover new dishes… Great recipe Peter!
I try to make the things I love. That usually means a lot of really different fusion ideas. Thx Tamara.
You forgot to add an ingredient in the recipe but you did show a picture of the tomatoes. I used 1 can of rotel! This was a yummy recipe! Loved it!!
Thx for the catch (and the recipe) Mary. I updated the recipe to include the tomatoes with green chilies that I did in fact use!
Enchilada and Pasta make for a great combination. Nice recipe and the pics are amazing as always.
Thx Rini. I love a Mexican spin on almost anything.
Nice job with the salmon and all the other flavors in this dish!
Thx Dan.
That sounds and looks absolutely delicious! Can’t wait to try 🙂
Happy Blogging!
Happy Valley Chow
Eric, give this one a try. I think you would really like it.
Outside canned tuna and shrimp, I’m quite afraid to prepare seafood at home. But your directions are simple and straightforward, I think I need to set my fear aside and give this a shot. It looks downright delectable.
I am confident with your skill, you can nail it.