Ale Street News Online

There are many varieties of salmon. They differ greatly depending where and from which waters they are caught. Farm-raised salmon has become quite popular due to growing demand, but I prefer cooking and eating wild salmon; it is a more flavorful fish and has a higher natural fat content.

I believe almost everything in moderation is good, but one food source which should be eaten in abundance is fish. Fresh fish is high in vitamins and essential oils. Although concerns exist regarding high levels of mercury and poisonous shellfish I have eaten a sea full of fish in my day (o.k. maybe a boat full), and I have never caught myself "glowing."

However, one time I did have an interesting experience with a shrimp platter I prepared. I left at sunset on a drive to visit friends about an hour away with a beautiful platter of sweet crustacean surrounding a bowl full of my Porter spiked spicy cocktail sauce at my side. As the darkness fell I noticed a strange reflection on the front windshield, Holy glowing shrimp, I said! Don’t ask me, I heard it was phosphorus. But the shrimp were a bright fluorescent green, even as I chowed down a few of them and pretty tasty too. I just had to share this story with you.

Anyway, back to salmon and its wonderful healthy qualities and its excellent flavor and cooking capabilities.
Salmon is a natural match with beer. The method of preparation for this rich flavored fish will dictate the beer with which to cook it and serve it. Salmon is in the "middle" of the fish spectrum which stretches from flounder-type mild fish on the one end to tuna or the hearty steak fish on the other end. I wouldn’t recommend braising flounder or sole in stout. The stout will overpower the fish; trust me, I tried.

There are two particular cuts of salmon commonly found at restaurants and at your local fish counter; the fillet and steak. Fillets are boneless portions and steaks are cross cut portions from the fish which has the center bone intact. Both cuts are excellent for many preparations. Brown Ale Braised Salmon Steak and Grilled Wild Salmon Fillet with a Belgian Wit Beer and Orange Thyme Glaze are two excellent ways to prepare this fish.

I will leave these healthy heart conscious dishes with you and hope you enjoy cooking them for your family and friends as well as I do for all my guests. Until next time in the Brew Chef Corner, Cheers!

Brown Ale Braised Salmon Steaks

In this simple yet scrumptious recipe we are using the steak cut and braising them in brown ale which ends up making a wonderful sauce for the fish. Salmon braises well in just about any beer, brown ale adds a nice caramel sweetness.

Serves: 4 to 6
Prep and Cooking Time: 1 hr.

Ingredients:
2 tablespoons vegetable oil
4 1-inch thick center cut
salmon steaks
1 cup all purpose flour
1 tablespoon Old Bay
Seasoning
1 large shallot, minced
3 cloves garlic, minced
12 ounces brown ale
2 ounces pure maple syrup
6 ounces fish or chicken broth
1 tablespoon butter or 2 table-
spoons extra virgin olive oil
1 teaspoon Kosher salt
cracked black pepper
chopped chives

Method:
In a large, heavy bottomed skillet, heat the oil over medium high heat. Meanwhile mix together the flour and Old Bay Seasoning. Dredge the fish in flour and shake off excess flour. Carefully place the fish into the pan, cook for 3 minutes until golden brown, turn the fish over and cook for another 3 minutes or until golden brown. Then add shallots and garlic, stir and cook for 30 seconds. Add the beer and cook until half the beer has evaporated, then add the maple syrup and broth. Simmer uncovered for 5 minutes. Remove steaks and place on a plate. Using an immersion blender add the butter or olive oil and blend in pan until sauce thickens; season with salt and pepper. Ladle the sauce over the salmon, sprinkle the chives on top. Center bone can easily be removed using a pair of tongs and serve.

Grilled Wild Salmon Fillet
With Beer, Orange and
Thyme Glaze

Any variety of salmon or any fish for that matter will work here. The orange and fresh thyme leaves blend wonderfully with the Curacao orange and clove flavors typically found in Belgian style "Wit" beers.

Serves: 4
Makes about 8 oz. of glaze
Grilling and Glazing Time:
45 minutes

Ingredients:
4 8-ounce salmon fillets
2 tablespoons vegetable oil
pinch of Kosher salt
fresh cracked black pepper
10 ounces fresh orange juice
2 tablespoon sugar
4 ounces good wit beer
1 Tablespoon fresh thyme
leaves
pinch of Kosher salt

Method:
Preheat grill. Clean the grill with a grill brush. Then using an old kitchen towel doused with vegetable oil, rub the grill clean. Then brush the fish with vegetable oil and season with salt and pepper. Place on hot grill. Close grill for 2 minutes then turn fillets quarter turn to create grill "marks". Oil the other side of the fish and after 2 minutes turn it over. Brush the grill "marked" side with the glaze. Repeat grilling process and cook until fish is firm about 8 to 10 minutes and serve with the remaining glaze and a cold wit beer with a slice of orange.

To Prepare the Glaze:
In a 1 quart sauce pan mix the orange juice and sugar and simmer until about two-thirds the liquid has evaporated. Add the beer and continue to simmer until half of the mixture has evaporated, then add the thyme leaves and salt. Remove from heat, chill slightly to cool and thicken. Brush on fish.

Tim Bio

For more recipes and information about the Brew Chef™ or the restaurant please visit our website, www.brewchef.com or give us a call: In Morristown: (973) 538-3330, In Sherrills Ford: (704) 483-9127