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
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Ingredients
- Beer Blanc Sauce
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2
shallots, minced
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2 tablespoons
white wine vinegar
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2 sprigs
thyme
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12 ounces
white ale or witbier
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3/4 cup
butter, chilled (1.5 sticks)
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1/4 teaspoon
dried Herbs de Provence
- Salmon Pasta
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6 ounces
dried mini shell pasta
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1/3 cup
peas (fresh or frozen)
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6 ounces
smoked salmon, flaked (canned is preferable)
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1
lemon, zested and juiced
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Fresh cracked black pepper
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Sea salt
Directions
- Beer Blanc Sauce
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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.
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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.
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Stir in butter, 1 tablespoon at a time. You will need to reheat the mixture slightly (use low heat) after every 3-6 tablespoons.
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Once all butter has been melted, stir in Herbs de Provence.
- Salmon Pasta
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In salted, boiling water cook shells according to directions. Don't overlook the pasta, it should be al dente.
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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.
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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.
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