Grilled Salmon on the Kankay with Rigatoni in a Creamy Smoked Garlic and Vaca Negra Holiday Cheese Sauce1/2

🎄🔥 Mi Gente!, this recipe is pure Boricua flavor with a smoky twist that takes it to the next level. Imagine salmon grilled on the Kankay XL Elite, paired with creamy rigatoni featuring the unmistakable Queso Navideño from Vaca Negra and the magical touch of smoked garlic. This isn’t just food—it’s a charcoal-cooked holiday experience you need to try. The smoky flavor and artisanal cheeses represent us so well.

Ingredients

For the Salmon

• 4 salmon fillets (6 oz each)

• 2 tbsp olive oil

• 1 tbsp homemade or store-bought adobo

• 1 tsp smoked paprika

• 1/2 tsp ground cumin

• 1/4 tsp ground black pepper

For the Rigatoni

• 12 oz rigatoni pasta

• 1 tbsp salt (for cooking water)

For the Creamy Smoked Garlic and Holiday Cheese Sauce

• 2 tbsp butter

• 1 tbsp olive oil

• 1 tsp flour

• 4 cloves smoked garlic (finely minced)

• 1 cup heavy cream

• 1/2 cup chicken or vegetable broth

• 1/2 cup grated Queso Navideño Vaca Negra

• 1/2 cup fresh cilantro (finely chopped)

• Salt and pepper to taste

For Garnishing

• Fresh cilantro leaves

• Additional grated Le Petite by Vaca Negra

Preparation

Step 1: Season and Cook the Salmon

1. Preheat the Kankay XL Elite grill to medium-high heat.

2. In a small bowl, mix adobo, paprika, cumin, and black pepper.

3. Pat the salmon fillets dry and coat them with olive oil. Rub the spice mix evenly over the fillets.

4. Place the salmon on the grill, skin-side down. Cook for 4–5 minutes per side, until the internal temperature reaches 125°F (medium) or 145°F (well-done), using a thermometer.

Step 2: Cook the Rigatoni

1. Bring a large pot of water to a boil and add salt.

2. Cook the pasta according to package instructions until al dente.

3. Reserve 1/4 cup of the cooking water and drain the rest.

Step 3: Prepare the Sauce

1. In a large skillet, melt the butter with olive oil over medium heat.

2. Add the smoked garlic and sauté until fragrant.

3. Stir in the flour and cook for 1 minute, stirring constantly.

4. Slowly add the heavy cream and broth, bringing the mixture to a gentle simmer for 3–4 minutes.

5. Stir in the grated Queso Navideño Vaca Negra until fully melted.

6. Mix in the fresh cilantro and season with salt and pepper to taste.

Step 4: Plate and Serve

1. Serve the rigatoni with the creamy sauce as a base on a plate.

2. Grate a layer of Le Petite by Vaca Negra over the pasta.

3. Place a salmon fillet on top of the pasta.

4. Finish with more grated Le Petite, and garnish with fresh cilantro leaves.

🔥✨ My People, this dish has it all: the smoky garlic flavor, creamy rigatoni texture, and perfection of charcoal-grilled salmon. Every bite celebrates our Boricua roots with a touch of sophistication. Get inspired to make it at home, share your version, and always cook with flavor and heart! 🇵🇷🍴