Best Beer Poached Salmon Recipes

BEER POACHED SALMON

Beer Poached Salmon image

Make and share this Beer Poached Salmon recipe from Food.com.

Provided by CaliforniaJan

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 salmon steaks, 1-inch thick
12 ounces beer
2 tablespoons lemon juice
1 medium onion, chopped
1 stalk celery, chopped
1 teaspoon salt
1 bay leaf
3 -4 peppercorns
1/2 cup mayonnaise
1/4 teaspoon dried tarragon
1 teaspoon chives, minced
1 teaspoon green onion, chopped
1/4 teaspoon Tabasco sauce
1 teaspoon parsley, minced

Steps:

In a skillet, combine beer, lemon juice, onion, celery, salt, bay leaf and peppercorns. Bring to a boil and simmer for 10 minutes. Add salmon steaks, cover and simmer 15 minutes.
Combine ingredients for tarragon mayonnaise and chill. Serve with salmon.

BEER POACHED SALMON

Beer Poached Salmon image

Cook with beer and a foil packet for this Beer Poached Salmon recipe! Cook this salmon on the grill for moist, beer-infused fish.

Provided by My Food and Family

Categories Recipes

Time 25m

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 skin-on salmon fillet (2 lb.)
1 cup beer
1 pkg. (5 oz.) ATHENOS Crumbled Blue Cheese
1/4 cup chopped walnuts, toasted
1/4 cup chopped fresh parsley

Steps:

Heat grill to medium-high heat.
Place fish fillet onto center of large sheet heavy-duty foil. Bring up foil sides. Pour beer over fish. Fold to make packet.
Place packet on grill; cover with lid. Grill 7 min. Carefully open foil packet. Sprinkle cheese over fish; reseal packet. Cover grill with lid; grill 5 min. or until fish flakes easily with fork.
Remove fish from packet to serving platter; sprinkle with nuts and parsley.

Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g

SALMON POACHED IN WHEAT BEER

SALMON POACHED IN WHEAT BEER image

Categories Fish Poach Healthy

Yield 2 servings

Number Of Ingredients 6

Ingredients

2-3 slices of slab bacon cut into 1/4" bits
1 tbsp. butter
1 scallion (red onion is bolder)
4 oz. ommegang wheat beer
8 oz. wild sockeye salmon filet.
liberal toss of sea salt

Steps:

1. bring bacon, butter and scallion to temp at medium high in a sauté pan just browning the bacon before adding the butter. so long as the bacon is lean, it will leave some nice residue in the pan, the beer will deglaze this residue, that is a good thing... 2. Add the beer and allow it to just boil before reducing the heat to a strong simmer. 3.add the salmon (skin side down) to the just under boil beer-y goodness. toss some sea salt on there and cover the pan. after three minutes, the fish should just begin to firm, flip it so that it's skin up. three more minutes. pull the cover off. enjoy the fragrant steam. let the liquid reduce a spell, if you like your fish on the med-rare side, pull it and cover it lightly and set aside while you reduce. 4. reduce the liquid to about half it's volume. 5. pour that goodness on the fish. 6. eat like a champ.

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