Salmon and beer are a terrific pair. And we are not talking about a cold glass of lager for salt fish. Beer is an excellent marinade for red fish, and also a wonderful base for the sauce.
Baked salmon in beer marinade
- 1/4 cup freshly squeezed lime juice
- 1/3 cup light beer
- 3 tablespoons of soy sauce
- 2 pinches of chopped fresh ginger
- 2 cloves of garlic, passed through a press
- 500 g salmon filet
- 1/2 bell pepper finely chopped
- 2-3 lime zest
Combine the fish marinade: lime juice, beer, soy sauce, ginger and garlic. Place the salmon fillet in a shallow bowl and pour the marinade on top.
Cover with foil and leave in the refrigerator overnight.
Preheat the oven to 200C. Remove the fish from the marinade and place in a glass or ceramic baking dish.
Put in the oven for 10 minutes (with a piece thickness of 2-2.5 cm). Serve the fish on the table immediately from the oven. Sprinkle with a mixture of finely chopped bell pepper mixed with zest and seasoned with freshly ground pepper.
Salmon in beer and cream sauce
- For fish:
- 500 g of salmon, cut into portions
- 3-4 pinches of salt
- 3-4 pinches of ground black pepper
- 1 tablespoon of olive oil
- For the sauce:
- 3 tablespoons butter
- 150 g chopped onion
- 4 garlic cloves passed through a press
- 1 teaspoon corn starch
- 200 ml of dark beer
- 240 ml cream
- 50 g grated parmesan
- 1 teaspoon garlic powder
- 70 g spinach
- 1 large tomato, finely chopped
- 5-6 fresh basil leaves, finely chopped
- salt, pepper – to taste
Salmon, cut into portions, salt and pepper. In a pan (necessarily non-stick), heat the olive oil strongly. Put the pieces of fish in the pan with the skin down and fry until crisp golden – usually it takes about 5 minutes. After that, turn over and fry on the other side for about 3 minutes. Remove the fish from the pan.
Throw butter in a pan, add chopped onion, fry until golden and send the garlic here, sprinkle with corn starch. Stir, pour beer. Boil until the volume of liquid is reduced by about half. Reduce the heat to a minimum, add the grated cheese, mix, give it a minute to completely melt it. Add garlic powder and salt and pepper to taste. Immediately after that, add spinach, tomatoes, basil to the sauce. Remove from heat.
Salmon with mushrooms under beer glaze
Put the prepared pieces of salmon, put in the sauce. Each serving of fish relies on a fairly large amount of sauce. Salmon in it should almost swim.
- 500 g of mushrooms (e.g. a mixture of oyster mushrooms and champignons), coarsely chopped
- 1 shallot, finely chopped
- 2-3 sprigs of thyme
- 1 tablespoon of olive oil
- a pinch of salt and pepper
- 100 ml dark beer
- 1 tablespoon cane sugar
- 1 teaspoon Dijon mustard
- 500 g salmon
Set the oven to warm up to 200C, until it reaches the desired temperature, you will have time to prepare everything. And here’s what you need: mix coarsely chopped mushrooms with shallots and thyme. Sprinkle lightly with olive oil, season with salt and pepper. Put the mushrooms in a baking dish and cook in the oven for about 45 minutes. After that, allow the dish to cool slightly.
In a small and at the same time thick-bottomed pan, where nothing will burn due to the thickness of the walls, mix beer, brown sugar and mustard. Bring to a boil. Reduce heat and continue cooking for 5 to 8 minutes. Remove from heat.
Now we take up the fish: it must be dried and seasoned with salt and pepper and put in a baking dish. Put mushrooms around the pieces of fish and pour it all over the top with beer sauce. Bake the dish for 10 to 12 minutes. Serve each piece of fish with a large portion of mushrooms and sauce.