Beer Poached Salmon Recipe

Ingredients for Beer Poached Salmon

• 1.5 pounds salmon steaks (about 4 steaks, 6 ounces each)
• 12 ounces beer (light or amber recommended)
• 2 tablespoons fresh lemon juice
• 1/2 cup chopped yellow onion
• 1/2 cup chopped celery
• 1 teaspoon salt
• 2 bay leaves
• 10 black peppercorns
• 1/2 cup mayonnaise
• Dried Tarragon
• Chives
• Green Onion
• Tabasco Sauce
• Parsley

How to Make Beer Poached Salmon

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.