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This slow method of cooking salmon produces a fish that is very evenly cooked and still moist throughout. The rich sauce with hints of tarragon, lemon and beer adds to the flavour of the whole dish. Serve with garlic mashed potatoes and green beans.
- 24 ounces salmon fillets (4 fillets)
- salt & freshly ground black pepper (to taste)
- 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
- 2 tablespoons finely chopped parsley
- 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.