Slow-Cooked Salmon
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 1⁄2 lbs salmon fillets (4 pieces)
- salt & freshly ground black pepper
-
Sauce
- 1 cup pilsner beer or 1 cup lager beer
- 2 tablespoons chopped fresh tarragon
- 3 tablespoons lemon juice
- 1⁄2 cup sliced onion
- 1⁄2 teaspoon cracked peppercorn
- 2 tablespoons olive oil
- 1⁄2 cup whipping cream
-
Garnish
- 2 tablespoons finely chopped parsley
directions
- Preheat oven to 225°F (100°C).
- Season salmon with salt and pepper and place in an ovenproof baking dish.
- Combine beer, tarragon, lemon juice, onion, peppercorns and olive oil in a pot. Bring to boil and reduce by half. Pour over salmon.
- Bake for 20 minutes, basting once, or until salmon is cooked but still slightly pink in centre.
- Place salmon on serving plate. Pour basting liquid into pot on high heat. Reduce until about 1/4 cup (50 mL) remains. Pour in cream, bring to boil and boil until thickened, about 2 minutes. Drizzle over salmon before serving. Garnish with parsley.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.