Pour 2 tablespoons of oil over each filet then season with 1 teaspoon of seasoning. In a cast iron skillet over high heat, add salmon and cook for 3-4 minutes. Reduce heat to medium. Turn salmon and cook to desired doneness. Take fish out skillet and sit to side, cover with foil.
Spiral out Zucchini Pasta and wipe out cast iron skillet with paper towel. Over medium heat, add butter and oil once melted add garlic and cook for 10 seconds add basil and thyme, cook for 20 seconds add squash pasta and cook for 2-3 minutes season with salt and pepper. Add 1 cup of bromesco sauce and toss until sauce is hot. Sprinkle a little black pepper on pasta and serve salmon over it.pour. Serve and Enjoy!
Sexy Tip:
Make this dish as a date night meal where you don’t have to sacrifice your waistline or flavor.
Chef Kenneth C. Temple was born and raised in New Orleans and is an alumnus of Nicholls State University, with a Bachelor of Science in Culinary Arts from The John Folse Culinary Institute. While in school, he appeared on local news segments with the late Chef Frank Davis on WWLTV Morning News Show in New Orleans and the late Roger Moore on the Roger Moore Show in Baton Rouge, LA.
Two years after graduating, Chef Kenneth started Savory LLC., a personal chef and private dining service. His company focuses on delicious food with Creole, Cajun, Southern, and Caribbean cuisine, to which Kenneth calls “Southern Creole.”
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