Honey Citrus Ginger Sai­son Salmon Filets Ac­tive prepa­ra­tion time: 15 minutes To­tal time: 30 minutes Serves: 2

Craft Beer & Brewing Magazine - - Cooking With Beer -

1 Tbs fresh ginger

¼ cup (59 ml) honey

1 tsp gar­lic, chopped

1/3 cup (79 ml) soy sauce

1 shal­lot, chopped

Juice of ½ lemon

¼ cup (59 ml) orange juice ½ cup (118 ml) sai­son Two

½ lb (227 g) salmon filets

2 Tbs sesame seeds

Com­bine all the in­gre­di­ents ex­cept the salmon and sesame seeds in a mix­ing bowl. Mix un­til well in­cor­po­rated. Place the salmon in a flat con­tainer with a tight-fit­ting lid or a re­seal­able bag and cover with the mari­nade mix­ture. Re­frig­er­ate for 1 hour.

Pre­heat the oven to 400°F (204°C). Re­move the filets from the mari­nade and place them on a sheet pan. Re­serve the mari­nade.

Cook the filets in the pre­heated oven for 10 minutes, then ro­tate the sheet pan and baste the filets with the re­served mari­nade. Cook for another 5 minutes.

Re­move the filets to plates and serve gar­nished with the sesame seeds.

Beer Sug­ges­tions: Funkw­erks Tropic King (Fort Collins, Colorado), Al­manac Sai­son Dolores (San Fran­cisco, Cal­i­for­nia), Hill Farm­stead Anna (Greens­boro, Ver­mont).

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