Butter Pecan Sauce for Grilled Salmon - Karen Barnaby, The Fish House

Suggested Beer Pairing: Nut Brown Ale, Amber Ale

Examples: Dead Frog Nut Brown Ale - Dead Frog Brewing, First Trax Brown Ale - Fernie Brewing, Red Devil Ale - R & B Brewing, Race Rocks Amber Ale - Lighthouse Brewing, Natureland Organic Amber Ale - Pacific Western Brewing, Red Truck Ale - Red Truck Brewing, Rickard's Red, Thirsty Beaver Amber Ale - Tree Brewing

Comments: The nut brown ale will heighten the pecan flavours in the food and the nut flavours in the beer. The amber ale will work nicely with the grilled salmon and bring out the sweetness in the beer and roasted flavours and sweet flavours in the pecan sauce while cutting through the whipping cream to clense the palate.

For 4 servings of salmon

• 3 Tbsp. (45 mL) finely chopped shallots
• 3/4 cup white wine
• 1/2 tsp sea salt
• 1 Tbsp. white wine vinegar
• 3 Tbsp. whipping cream
• 1/4 lb. unsalted butter
• 1/3 cup coarsely chopped roasted pecans
• 2 Tbsp. (30 mL) honey

To make the sauce combine the shallots, wine, vinegar, and salt in a small pot. Bring to a boil, then reduce the heat to a bubbly simmer. Reduce by half. Add the cream and remove from the heat. Whisk in the butter a Tbsp. at a time until emulsified. Serve with grilled salmon.

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