I can’t get enough of food off the grill!  If you’ve been reading long enough, you’d know I can’t get enough of pasta with cream sauce, either.  Combined together, this dish is heavenly.


For the Cream Sauce:
-2 Tablespoons Unsalted Butter
-2 Tablespoons Shallots, minced
-1/2 Cup White Wine
-3/4 Cup Low-Sodium Chicken Broth
-3/4 Cup Heavy Cream
-1/4 teaspoon Kosher Salt
-1/2 teaspoon Black Pepper

-1/2 Pound of Pasta, cooked according to package directions

For the Salmon:
-3 Salmon Filets, with skin (approx 6 oz each)
-1 Pound Asparagus Spears, ends removed
-Olive Oil
-Kosher Salt
-Black Pepper

First, make the sauce:  Melt butter and sauté the shallots on medium heat for about two minutes.  Do not allow to brown.  Add wine and simmer until it has reduced by 1/2.  Add chicken broth, cream, salt, and pepper.  Stir together and simmer until about 1 cup of sauce is remaining.  The sauce should be thick and coats the back of a spoon.  Set aside.

Cook pasta according to package directions.  Pour the sauce over the pasta, cover, and set aside.

Brush the salmon filets and asparagus in olive oil.  Lightly season with salt and pepper.  Grill the salmon filets with the flesh side down on direct medium heat.  After 6-7 minutes, lift the filets with tongs.  Turn over, so the skin is facing down.  Cook another 2-4 minutes.  Slide a spatula between the skin and flesh and transfer to a clean warm serving plate.  Grill the asparagus until tender, about 6-8 minutes, turning occasionally.  Remove when done, and cut into pieces.  Toss in with the pasta and serve with a salmon filet on top.