This creamy salmon sauce is built with aromatic shallots and finished with smoked salmon - the perfect compliment to ricotta gnocchi or pasta. This sauce is ready in minutes with a few simple ingredients. You'll find the texture to be smooth and velvety like a mornay sauce.
To make the shallot cream sauce, warm a large skillet over medium high heat. Melt the butter and saute the shallots with salt until very tender and translucent.
Chop the salmon and add to the skillet with heavy cream. Bring to a simmer and cook just until the cream thickens. Season with nutmeg, parmesan cheese, parsley, and black pepper. Serve with leafy wilted spinach greens and gnocchi (or pasta).
*For gluten allergies: This sauce is gluten free, but you will need to pair it with a gluten free gnocchi or pasta.You can enjoy this shallot salmon sauce over steamed vegetables or with this homemade ricotta gnocchi for a nice dinner. If you've never made gnocchi before, then here's how:
How to Cook Gnocchi:
Bring a pot of salted water to a simmer. Drop a few gnocchi (potato dumplings) into the water. They will sink at first but will float after a few minutes. Strain the floating gnocchi after 1 more minute. Serve warm.
Smoked salmon is available pre-packaged in most grocery stores. If you don't have access to smoked salmon, you could use fresh salmon or canned salmon. To adjust the flavors, I recommend adding more salt because the smoked salmon really seasons the dish with salt.