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Salmon with Cream Sauce



Menu Info


Difficulty: Moderate
Mess Level: Moderate
Yield: 2 Servings
Prep Time: 1 hr
Cook Time: 1 hr

Ingredients


For the Dessert:

  • 1 Pint Strawberries
  • 2 Sprigs Fresh Mint
  • ¼ Cup Granulated Sugar
  • 1 ½ oz Rum or Brandy
  • Pinch of Salt
  • Pint of Vanilla Ice Cream

For the Green Beans:

  • 1 lb Green Beans
  • ½ Cup Pistachios (Shelled)
  • ½ Lemon
  • 2 teaspoons Crushed Red Pepper
  • 2 oz White Wine
  • Salt to taste
  • Pepper to taste
  • Oil for sauteeing
  • 1 Tablespoon Butter

For the Salmon:

  • ½ lb Salmon
  • 1 Cup Heavy Cream
  • 1 Small Shallot
  • 2 oz White Wine
  • 3 oz Parmesan Cheese
  • 3 Chive Sprigs
  • Salt to taste
  • Oil for searing
  • ½ lb Fettuccine Noodles
  • Oil for sauteeing

Directions


Prep

  1. Preheat the oven to 350 Fahrenheit & put a large pot of water on over low heat, add 2 teaspoons of salt.
  2. Slice the strawberries and chiffonade the mint.
  3. Mince the shallot and chives.
  4. Cut the lemon in half.
  5. Trim the ends off the green beans.
  6. Portion 1 Tablespoon of butter.
  7. Crush the pistachios.
  8. Finely grate the cheese.
  9. Portion and salt the salmon.

Dessert & Measure

  1. 1.5 oz of Rum or Brandy.
  2. ¼ Cup Sugar.
  3. Combine strawberries, mint, rum, and sugar in a bowl. Add a pinch of salt, mix well & taste. Chill until needed.
  4. 4 oz White Wine (divided).
  5. 2 teaspoons Crushed Red Pepper.
  6. 1 Cup Heavy Cream.
  7. ½ lb Pasta.
  8. Get out the salt, pepper, and cooking oil.
  9. Bring your water to a boil and prepare an ice bath.

Green Beans

  1. When the water boils add all but one of the green beans and cook until they are bright green, about 1-2 minutes. Use the green bean you set aside to tell when the cooking beans have changed color. Immediately transfer the beans to the ice bath to stop the cooking process (save your green bean water!). Allow to chill completely, then drain well.
  2. Add more water to your green bean pot if needed and hold it over low heat.
  3. Place a saute pan over medium-high heat. When it is hot add enough oil to lightly coat the bottom and heat till it shimmers, about 30 seconds. Add the green beans. Try to let the green beans blister for a few minutes, then carefully add the white wine and lemon juice. Allow the liquid to boil away and add salt, pepper, and crushed red pepper.
  4. Lower your heat a little and continue cooking until the green beans are tender but still have a bite to them. Turn off the heat and stir in the tablespoon of butter. Taste and adjust seasoning if needed. Set aside, uncovered.

Salmon & Pasta

  1. Add more water to your green bean pot if needed and bring it to a boil.
  2. Heat a second saute pan to medium-high heat. When it is hot add enough oil to lightly coat the bottom and heat till it shimmers, about 30 seconds. Add the salmon, skin-side down and allow to sear until the skin is crispy and the salmon has cooked about ¼ inch up the sides. Turn off the heat and transfer the salmon to a sheet pan. Bake for 6-10 minutes, pull it out as soon as it is cooked to desired doneness. You may continue with the next steps in the meantime.
  3. When the water boils, add a hefty pinch of salt. The water should taste like the ocean. Cook the pasta according to package directions taking care not to overcook it.
  4. Return the salmon pan to medium-high heat, add more oil if needed. When the oil is hot add the shallots and a pinch of salt, saute until translucent, about 2 minutes. Carefully add the white wine and simmer until the wine is nearly gone, then add the heavy cream and bring it to a simmer. Cook, stirring occasionally until the heavy cream is thickened and takes a moment to run back in when you make a path through it with your spatula.
  5. Turn off the heat and add salt and the grated cheese. Taste and adjust as needed. When the pasta is cooked drain it well and transfer the sauce. Toss until well-mixed.

Plating

  1. Reheat the green beans quickly while you plate the salmon & pasta. Add the hot green beans to the plate, top with pistachios and serve!
  2. To plate dessert scoop out the vanilla ice cream and top with the strawberry mixture. Enjoy!

Grocery List


  • Beverages:
    • 1 ½ oz Rum or Brandy
    • 4 oz White Wine
  • Dairy:
    • 1 Tablespoon Unsalted Butter
    • 3 oz Parmesan Cheese
    • 8 oz Heavy Cream
  • Dry Goods:
    • ½ Cup Pistachios
    • ½ lb Fettuccini Noodles
    • ¼ Cup Granulated Sugar
    • ¼ Cup Coarse Kosher Salt
    • 2 teaspoons Pepper
    • 2 teaspoons Crushed Red Pepper Flakes
    • ¼ Cup Cooking Oil
  • Frozen:
    • 1 Pint Vanilla Ice Cream
  • Meat:
    • ½ lb Salmon
  • Produce:
    • 1 Pint Strawberries
    • 2 Sprigs Fresh Mint
    • 1 Small Shallot
    • 3 Sprigs Chives or Scallions
    • 1 Lemon
    • 1 lb Fresh Green Beans

Extra Tips


  1. How can I tell when my salmon is done cooking?

    1. When it's as flaky as that Bumble date...

      Check for coagulated protein (the gooey white stuff that oozes out), you ideally want to pull the salmon out right before that protein appears. Another tip is you can gently pull on the piece of salmon and see if it begins to flake, or use an instant-read thermometer!

  2. Do I have to light the wine on fire?

    1. It's ok, The Hound was afraid of fire too...

      Nope, but it’s really fun! You do need to cook the wine until it’s almost entirely gone for the flavor to develop.

  3. How do I tell if my cream sauce is thick enough?

    1. Is it viscous? 😉

      So, we’re looking for it to be about as thick as a normal alfredo sauce. I like to make a path through the sauce with my spatula (This only works in a shallow saute pan) and if the sauce takes a second to run back in, it’s done!

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