Ingredients for Beer Poached Salmon
- 1.5 pounds salmon steaks
- 12 ounces beer
- 3 tablespoons lemon juice
- 1/2 cup chopped yellow onion
- 1/2 cup chopped celery
- 1 teaspoon salt, plus more to taste
- 2 bay leaves
- 10 black peppercorns
- 1/2 cup mayonnaise
- 1 tablespoon chopped fresh tarragon (recipe specifies fresh, not dried)
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- pepper to taste
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How to Make Beer Poached Salmon
- In a medium saucepan, combine 12 ounces of your favorite beer (light or amber recommended), 2 tablespoons of fresh lemon juice, 1/2 cup chopped yellow onion, 1/2 cup chopped celery, 1 teaspoon salt, 2 bay leaves, and 10 black peppercorns.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes to allow the flavors to meld.
- Gently place 1.5 pounds of salmon steaks (about 4 steaks, 6 ounces each) into the simmering beer broth. Cover the saucepan and simmer for 15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is poaching, prepare the tarragon mayonnaise: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tablespoon chopped fresh tarragon, 1 tablespoon lemon juice, and salt and pepper to taste. Refrigerate until serving.
- Carefully remove the salmon steaks from the poaching liquid and serve immediately over rice or your favorite side dish, topped with a dollop of the chilled tarragon mayonnaise.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
13g
Fat
22g
Carbs
4g
