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
Ingredients
- 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
- Salmon Pasta
-
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
Directions
- Beer Blanc Sauce
-
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.
- Salmon Pasta
-
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.
See what other Food52ers are saying.