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Smoked Salmon And Artichoke In Alfredo Sauce

With a hotel to be built on the site of the company's american brewery, brewdog has also set its sights towards opening more breweries across the uk and united states, with a sour brewing facility.

Recipe Summary Smoked Salmon And Artichoke In Alfredo Sauce

I first tasted this delicious recipe while visiting a northern California coast micro brewery. This is my version. Serve over linguine and garnish with parsley and additional Parmesan cheese.

Ingredients | Brewdog Brewery Hotel

2 tablespoons butter

2 tablespoons extra-virgin olive oil

2 cups coarsely chopped onions

salt and ground black pepper to taste

4 cloves garlic, coarsely chopped

1 (14 ounce) can artichoke hearts, drained and quartered

1 cup white wine

1 cup chicken broth

2 tablespoons lemon juice

2 teaspoons lemon zest

¼ teaspoon red pepper flakes

¾ pound smoked salmon, cut into small pieces

1 cup heavy whipping cream

½ cup grated Parmesan cheese

Directions

Heat butter and olive oil together in a large skillet over medium heat; cook and stir onion and salt until translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium-low; add artichoke hearts, wine, chicken broth, lemon juice, lemon zest and red pepper flakes; simmer until liquid is reduced and thickened into a sauce, about 10 minutes.

Mix salmon, cream, Parmesan cheese, salt, and pepper into sauce; simmer until thickened, about 5 minutes.

Pre-smoked salmon can be used or fresh wild caught salmon can be smoked on the grill and used (my favorite).

Info | Brewdog Brewery Hotel

prep: 15 mins cook: 25 mins total: 40 mins Servings: 8 Yield: 8 servings

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