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Salmon Rasta Pasta
Rasta Pasta is probably the most explosively flavorful pasta dish out there—an Italian body with a Caribbean soul, a dish that bridges cultures. It’s named after the colors of the Rastafarian flag, symbolized by the red, yellow, and green bell peppers in the dish. The MVP of the dish is the jerk seasoning. We use it to marinate the salmon, which gets all caramelized and lacquered on there when it’s seared. It also makes its way into the sauce with the peppers, onion and heavy cream. It’s unfairly good. Here I make my own pasta and jerk seasoning from scratch, but this can easily be turned into a 20 minute weeknight dinner if you get the premade stuff. Either way, your socks will be rocked off.
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