Cajun Salmon Pasta Courtesy Of: W.T. Lynch Foods Ltd. Cajun Salmon Pasta 2 1 lb or 450 g Salmon fillets, thawed 1 cup or 250 mL Sysco Imperial Cajun sauce 2 servings Linguini pasta 2 Tbsp or 30 mL Milk 1 Tbsp or 15 mL Olive Oil 4 -5 Cherry tomatoes (optional) Fresh parsley Parmesan cheese Place salmon fillets in hot skillet - they should smoke, depending on how thick the fillets are, the temperature of the burner may need adjusting. If the outside is browning too rapidly, simply lower the heat to medium to give the inside time to cook.

Once pasta is cooked and drained, immediately add about 1 tbsp olive oil and stir - do not let pasta cool. Heat the milk to scalding and pour only as much into pasta as can be absorbed.

When salmon fillets are blackened on both sides, remove from heat, quickly spoon pasta onto serving plate top with Sysco Imperial Cajun sauce. Then, taking a wooden spatula, break the salmon fillets into bite-size chunks and spoon the chunks over top of the pasta.

Generously sprinkle grated Parmesan cheese over pasta, and garnish with cherry tomatoes (sliced in two) and fresh parsley.