Let's Dish Episodes

Beer Poached Salmon

Tags: Food, Let's Dish

Chef Shelley young shows us how to poach salmon with beer!

Beer Poached Salmon

Serves: 6

  • 6 salmon filets (about 6 ounces each), skinned
  • About 2 cups Belgian Ale
  • About 2 cups water
  • Fine sea salt and freshly ground black pepper, to taste

1. Place salmon filets, not touching, in a ceramic baking dish.

2. Add about equal parts beer and water until liquid reaches 1/3 of the way up the sides of dish.

3. Sprinkle filets with salt and pepper.

4. Bake in preheated 400º oven until just opaque but not flaking, about 8 to 10 minutes per inch of thickness.

5. Remove from liquid with a slotted spatula and serve.

Nutritional Analysis:
Cals: 230 TFat: 6 gm S.Fat:1 gm Chol: 88mg Sod: 225mg Carb: 3gm Fib: tr Pro: 34gm

Mixed Green Salad with "Vinalegrette" and Crispy Potatoes

Serves: 6

"VinALEgrette":

  • 3 tablespoons Belgian Ale
  • 1 tablespoon red wine vinegar
  • 1 small shallot, peeled
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/3 cup extra virgin olive oil
  • Salt and pepper to taste

1. Put all ingredients in blender and puree.

Crispy Potatoes:

  • 2 large russet potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon each salt and pepper, or 2 teaspoons of your favorite seasoning salt

1. Wash and poke several holes in potatoes with a knife. Microwave potatoes until tender, approximately 6-8 minutes.

2. Dice potatoes in 1 inch cubes.

3. Preheat skillet over medium high heat, add oil, potatoes and seasonings. Sauté until potatoes are crispy and brown.

Salad:

  • 8 cups mixed greens
  • 1 small cucumber, peeled and sliced
  • 2 roma tomatoes, diced

1. Toss mixed greens, cucumbers, tomatoes, crispy potatoes with enough vinALEgrette just to coat the salad.

Nutritional Analysis:
Cals: 230 TFat: 19gm S.Fat: 3gm Chol: 0mg Sod: 391mg Carb: 13gm Fib: 4gm Pro: 3gm

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