Grilled Salmon & Prawn Pasta Alfredo
The Story: (Feel free to skip this) There’s really not much of a story to this one, other than figuring out what to do with some leftover salmon. And in my house, leftovers frequently get turned into a pasta dish. I also happen to love using grilled items in pasta, so it wasn’t a hard decision. The charred flavors easily add an extra dimension and using something which is already cooked means once the sauce is done, I can simply toss the main ingredient in and Bada Bing, it’s done!
In this case, there wasn’t quite enough salmon for a full meal, so I pulled some prawns and lobster stock from the freezer and put it together. I mostly used items which were already in the kitchen (and yes, I know I’m that guy and most people don’t have lobster stock just lying around in their house. Just go with it).
Grilled Salmon & Prawn Pasta Alfredo
Serves 4
Pairing Suggestions
2024 Estate Grown Carneros Chardonnay
2022 Estate Grown Pops Sparkling Wine
Ingredients – Main
Salmon Filet – 1 lb.
16 X 20 Prawns, P&D – 8 oz. (Feel free to use any size)
Salt, Pepper, and Garlic Powder to taste
Bow Tie Pasta (Farfalle) – 1 # box
Ingredients – Sauce
Heavy Cream – 1 Cup
Fish, Chicken, or Vegetable stock – 1 Cup – I used lobster/corn stock for this
Butter, unsalted – 2 Tbsp
Large egg – 1 Ea.
Fresh Basil – a few sprigs, coarsely chopped, about 2 Tbsp. I use lemon basil
Garlic – 2 or 3 cloves, minced
Paprika – ½ tsp
Adobo Spice – 1 tsp
Salt – 1 tsp
Lemon Juice – ½ lemon
Equipment
Large heavy-bottomed pot (8–12 qt)
Medium heavy-bottomed pot, preferably a saucier if you have one
Charcoal Grill
Method
Start your boiling water
Bringing your water to a boil and cooking the pasta will be the most time-consuming part of this meal. Add pasta when the water comes to a full boil and cook for 10 to 12 minutes. Pour into a colander when cooked. Give it a few stirs to keep it from sticking.
Season the fish
It’s fish. A good piece of fish doesn’t need a ton of flavorings. Add a little salt, pepper, and garlic powder and you’re good. Keep your fish cold until it’s time to grill.
Start your fire
Assuming you’re using charcoal, now is the time to start your fire.
Start the sauce
Place 2 tablespoons butter in a heavy bottomed medium pan over low heat. We’re not browning the butter for this dish. When the butter has melted, add garlic and basil. Heat for 4ish minutes until the garlic has softened. Add your stock, continuing over medium heat until stock has reduced by half. Add the cream and turn down to medium low. Add remaining spices. Stir regularly.
Cook the salmon and prawns
This is where things get a little dicey, keeping an eye on your fish and stirring your cream sauce enough to keep it from burning. This is a great opportunity to turn your kid into a sous chef and teach him how to stir a cream sauce.
Get your egg ready
Crack the egg into a small bowl and mix it like you’re making scrambled eggs.
Pull the fish and plate the meal
There are a couple of plating options here.
Toss the salmon, prawns and sauce into pasta
Break the salmon into chunks and cut the prawns into smaller pieces. Turn heat down to low and stir the egg into the sauce. Continue to stir well until the egg has been incorporated into sauce and sauce thickens. Add pasta and fish. Plate and serve.
Serve salmon filets and prawns on top of pasta
Turn heat down to low and stir the egg into the sauce. Continue to stir well until the egg has been incorporated into sauce and sauce thickens. Add pasta and fish. Place salmon and prawns on top of pasta and serve.
Notes & Variations
Accompaniments: It’s summertime, baby! Caprese Salad is a perfect complement to this meal.
Serving suggestion: This is a great item to serve family style on a large platter, or you can serve individual plates.
Other fish: I have always loved how our chardonnay pairs with rich seafoods, so feel free to improvise. Clams, scallops, crab, and chicken would all work very well with this recipe.
