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Author Notes: Inspired by an early summer Alaskan cruise - one of the best family vacations we've had! The acidic bite of the sauce is a lovely accent to the sweet, rich salmon. I enjoyed this with a side salad of fresh herb greens dressed only with oil, vinegar, and pepper. Yes, it is a rich pasta dish but it is intended to evoke a tiny, brief vacation from the day. Enjoy it with good company and a witbier or kolsch. —Stephanie
Beer Blanc Sauce
tablespoons white wine vinegar
ounces white ale or witbier
cup butter, chilled (1.5 sticks)
teaspoon dried Herbs de Provence
- In a saucepan, over medium heat, combine shallots, vinegar, thyme, and beer. The liquid should reduce by 1/2 to 2/3, leaving you with just over 1/2 cup. This will take 30-45 minutes, stir occasionally.
- While liquid is reducing, cook pasta. (Directions below) Once liquid is reduced, remove from heat. Let cool slightly so that the liquid is warm but not hot to the touch.
- Stir in butter, 1 tablespoon at a time. You will need to reheat the mixture slightly (use low heat) after every 3-6 tablespoons.
- Once all butter has been melted, stir in Herbs de Provence.
ounces dried mini shell pasta
cup peas (fresh or frozen)
ounces smoked salmon, flaked (canned is preferable)
lemon, zested and juiced
Fresh cracked black pepper
- In salted, boiling water cook shells according to directions. Don't overlook the pasta, it should be al dente.
- In a small saucepan, heat water to boiling. Blanch peas for 1-3 minutes (depending on if they are fresh or frozen) and quickly transfer to cold water. Drain thoroughly.
- In a medium sized bowl, combine pasta, peas and lemon juice. Stir in beer blanc sauce. Fold in flaked salmon. Top with cracked black pepper and sea salt. Serve warm.
- This recipe was entered in the contest for Your Best Recipe with Salmon