Wednesday, June 4, 2014

The Craft Beer Cookbook: Barrel-Aged Beer-Glazed Salmon

This recipe was a production.  A freaking production.

First of all, it called for something called ponzu sauce, which I had never heard of, but that the book indicated could probably be found in stores near the soy sauce.

It was not found in any stores near me.  Finally, I figured I could probably just make it myself, and I went to Pinterest to find a recipe.  I'll include both the recipe for ponzu sauce and the amount you should use if you find a bottle of it in the recipe below.  (Spoiler alert:  It's super easy to make yourself.  Like, 3 ingredients mixed together easy.)

Then there was the question of the beer.  Again, I figured that Trader Joe's would have any kind of beer I could possibly want, since they pretty much carry anything else in life I want, but they didn't.  There were no bourbon barrel-aged beers in sight.

I'd resigned myself to just using a regular beer, but then I decided to check out BevMo! which basically has every kind of alcohol you could ever want in Southern California.  I found the beer. . .but it cost $10 for a bottle. $10!

Granted, it was a big bottle, but that was not something I was expecting.  This is what I got:

Actually, it should be more festive, considering the cost.

There we go.  What I will say, though, is it was truly one of the most delicious beers I've ever had in my life ever.  You can make this recipe with something else (something cheaper!), but as a once-off, I'd definitely recommend following the directions.

Barrel-Aged Beer-Glazed Salmon
Serves 4
From The Craft Beer Cookbook


1/4 cup ponzu sauce (recipe below if you can't find it)
3/4 cup bourbon barrel-aged beer
3 cloves garlic, minced
1 Tbsp. brown sugar
1 Tbsp. maple syrup
1 tsp. sesame oil
1/4 tsp. chili powder
1 Tbsp. lime juice
4 salmon fillets
Rice or pasta for serving

Ponzu Sauce

1/4 cup rice vinegar
1/4 cup lemon or lime juice (I used lime)
1/2 cup soy sauce

In a small bowl, whisk together all ingredients except salmon and rice (or pasta) until well combined.  Pour into a large zip-top freezer bag.

Add the salmon and remove as much air as possible from the bag before sealing.  Place in the refrigerator and marinate 1-2 hours, rotating at least once.  (Again, mine marinated for 10+ hours, so whatever.  Make it at least an hour.)

Preheat broiler on high.

Prepare rice or pasta according to package directions.

Remove the salmon from the bag and place on a baking sheet sprayed with olive oil or other cooking spray.  Save the marinade -- don't throw it out!

Place the marinade in a pot over medium-high heat and boil until reduced and thickened, stirring frequently, 10-12 minutes.

Brush the salmon with the glaze.

Place salmon under broiler and cook until salmon flakes easily, 8-10 minutes for thicker fillets, 6-8 minutes for thinner fillets.  Brush fish with glaze during cooking, every 2 minutes or so.

Serve over rice or pasta.


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