Hag chef's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 225°F (100°C).
- 2Season salmon with salt and pepper and place in an ovenproof baking dish.
- 3Combine beer, tarragon, lemon juice, onion, peppercorns and olive oil in a pot.
- 4Bring to boil and reduce by half. Pour over salmon.
- 5Bake for 20 minutes, basting once, or until salmon is cooked but still slightly pink in centre.
- 6Place salmon on serving plate. Pour basting liquid into pot on high heat. Reduce until about 1/4 cup (50 mL) remains.
- 7Pour in cream, bring to boil and boil until thickened, about 2 minutes. Drizzle over salmon before serving. Garnish with parsley.
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Nutritional Facts for Slow-Cooked Salmon
Serving Size: 1 (300 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 412.6
- Calories from Fat 215
- Total Fat 23.9 g
- Saturated Fat 8.8 g
- Cholesterol 128.2 mg
- Sodium 131.6 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 1.6 g
- Sugars 1.2 g
- Protein 35.7 g