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Recipe: Apricot Ale Glazed Salmon
Similar Categories: Apricot, Ale, Glazed, Salmon
Yield: 4 Servings
2 ts Olive oil
1 lb Salmon fillets -- cut in 4
Pieces
8 Dried apricot halves --
Finely diced
1/4 c Honey wheat beer
2 tb Lemon juice
1/4 ts Salt
Freshly ground black pepper
To taste
1 tb Butter
1 tb Chives -- snipped
1. In a large nonstick skillet, heat the olive oil
over medium heat until hot. Place the salmon, meaty
side down, in the skillet and cook 1 minute. Turn
carefully with a wide spatula.
2. Turn heat to medium-low. Add apricots, beer, 1
tablespoon lemon juice, salt and pepper. Cover the
pan and cook about 12 minutes per inch of thickness,
or until the salmon tests done in its thickest part.
Baste occasionally with the cooking juices.
3. Remove the salmon from the pan and hold in a warm
over, covered with a piece of aluminum foil.
4. Reduce the liquid in the pan to a few tablespoons.
Add the butter, stirring into the sauce. Taste and
add a little more lemon juice if necessary.
5. Spoon the sauce over the salmon and sprinkle with
chives.
2 ts Olive oil
1 lb Salmon fillets -- cut in 4
Pieces
8 Dried apricot halves --
Finely diced
1/4 c Honey wheat beer
2 tb Lemon juice
1/4 ts Salt
Freshly ground black pepper
To taste
1 tb Butter
1 tb Chives -- snipped
1. In a large nonstick skillet, heat the olive oil
over medium heat until hot. Place the salmon, meaty
side down, in the skillet and cook 1 minute. Turn
carefully with a wide spatula.
2. Turn heat to medium-low. Add apricots, beer, 1
tablespoon lemon juice, salt and pepper. Cover the
pan and cook about 12 minutes per inch of thickness,
or until the salmon tests done in its thickest part.
Baste occasionally with the cooking juices.
3. Remove the salmon from the pan and hold in a warm
over, covered with a piece of aluminum foil.
4. Reduce the liquid in the pan to a few tablespoons.
Add the butter, stirring into the sauce. Taste and
add a little more lemon juice if necessary.
5. Spoon the sauce over the salmon and sprinkle with
chives.
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