Lemon Shallot Cream Sauce

Recently, two friends from my hometown in Indiana visited me at my new cabin in Juneau, Alaska. Having fished for Atlantic salmon with one of them in Michigan, I knew this would be their first experience targeting saltwater Cohos. They were in Juneau primarily to waterfowl hunt, but we were fortunate that the Cohos were also running strong in the Gastineau Channel. I took this heavy run as a sign to pause the bird hunting and pursue some of those beautiful, silver fish. After a successful day catching our limit, we gutted the fish, packed them out, and drove home. The real work of processing and vacuum-sealing began, and I set aside a particularly bright silver salmon for dinner that evening.

I love pairing salmon with pasta—actually, I enjoy pairing just about anything with pasta! This sauce is my go-to for salmon and complements almost any variety. The savory shallots combined with the bright zest of lemon will leave your dinner guests polishing off the salmon and asking for more of the "accidentally made" excess pasta. This recipe is fairly easy to make, but be cautious not to overcook the salmon or rush the sauce.

Ingredients:

• ½ of a Coho salmon
• ½ stick of butter
• 2 shallots
• 2 lemons
• 2 cups heavy whipping cream
• Salt and  Pepper
• Garlic powder (optional)
• Italian seasoning
• Fresh grated Parmesan cheese

There are three components to this recipe: the pasta, the salmon, and the sauce. I start with the sauce, followed by the salmon, and then the pasta. The sauce can continue to simmer on low heat if the pasta and salmon require extra time. However, keep in mind that the salmon can dry out or cool down if the sauce isn’t ready.

I prefer shallots over garlic to preserve the delicate taste of the fish. However, if you have guests who are not fond of fish, you can certainly substitute garlic. To begin, melt ½ stick of butter in a saucepan. Dice the shallots and sauté them in the butter until they become translucent. Next, squeeze in the juice of two lemons. (Remember that some lemons are more sour than others, so taste the mixture to ensure it’s not overly tart.) Let it simmer for a minute, then remove the sauce from the heat and whisk in about 2 cups of heavy whipping cream—addmore if the sauce is too sour. Return the pan to low heat, ensuring it does not boil. This sauce will be on the thinner side, but if you prefer a thicker consistency, you can add a pinch of flour. Finish the sauce by seasoning with salt, pepper, and a dash of garlic powder, if desired.

For the salmon, I keep it simple to allow the fresh flavor to shine through. I always leave the skin on, as it helps indicate when the fish is done and protects it from direct flame on the grill. I typically use half of a fish to serve four guests, but adjust the amount based on your guests’ appetites. Season the fish with salt, pepper, and Italian seasoning. Preheat your grill to around 500 degrees Fahrenheit, then place the salmon skin-side down.

Once the salmon reaches an internal temperature of 140 degrees, remove it from the grill. The FDA recommends cooking salmon to 145 degrees, but if you pull it at 140, it will continue to cook while resting on the plate. When plating, start with a layer of pasta, then add the salmon, and finish by drizzling the sauce over the top. For the final touch, sprinkle fresh Parmesan cheese, crack fresh pepper, and grate lemon zest over the entire dish.