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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
- 2 shallots, minced
- 2 tablespoons white wine vinegar
- 2 sprigs thyme
- 12 ounces white ale or witbier
- 3/4 cup butter, chilled (1.5 sticks)
- 1/4 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.
- 6 ounces dried mini shell pasta
- 1/3 cup peas (fresh or frozen)
- 6 ounces smoked salmon, flaked (canned is preferable)
- 1 lemon, zested and juiced
- Fresh cracked black pepper
- Sea salt
- 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