Best 6 Salmon Poached In Wheat Beer Recipes

TRADITIONAL POACHED SALMON

Steps:

• Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
• Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
• Serve garnished with the lemon wedges and parsley.

BEER POACHED SALMON

Steps:

• In a skillet, combine beer, lemon juice, onion, celery, salt, bay leaf and peppercorns. Bring to a boil and simmer for 10 minutes. Add salmon steaks, cover and simmer 15 minutes.
• Combine ingredients for tarragon mayonnaise and chill. Serve with salmon.

POACHED SALMON

Steps:

• Fill a saute pan wide enough to hold the salmon in a single layer without overlapping the fillets and tall enough to cover the salmon with water about 1/4 of the way to the top. Add the vinegar, honey, and salt. Whisk to combine.
• Carefully lower the salmon fillets into the pan in a single layer. Add more water so that they are just barely covered.
• Scatter the dill, peppercorns, and bay leaf over the top.
• Bring the water to a gentle boil over medium-high heat. Simmer the salmon, adjusting the heat as needed so that you maintain a steady simmer but not a rapid boil. Let cook 2 minutes.
• Check the temperature of the salmon using an instant read thermometer. It should be around 135 to 140 degrees F, no more (fish is considered cooked at 145 degrees F, but the temperature will continue to rise as it rests). If needed, cook it 1 to 2 minutes more. DO NOT overcook or your salmon will be dry.
• With a wide spatula, gently lift the poached salmon out of the water and place it on a plate (discard the poaching liquid). Cover and let rest 4 minutes. Enjoy hot, sprinkled with additional chopped dill, cracked black pepper, and a squeeze of lemon as desired.

SALMON POACHED IN WHEAT BEER

Steps:

• 1. bring bacon, butter and scallion to temp at medium high in a sauté pan just browning the bacon before adding the butter. so long as the bacon is lean, it will leave some nice residue in the pan, the beer will deglaze this residue, that is a good thing... 2. Add the beer and allow it to just boil before reducing the heat to a strong simmer. 3.add the salmon (skin side down) to the just under boil beer-y goodness. toss some sea salt on there and cover the pan. after three minutes, the fish should just begin to firm, flip it so that it's skin up. three more minutes. pull the cover off. enjoy the fragrant steam. let the liquid reduce a spell, if you like your fish on the med-rare side, pull it and cover it lightly and set aside while you reduce. 4. reduce the liquid to about half it's volume. 5. pour that goodness on the fish. 6. eat like a champ.

BEER SALMON

Steps:

• Preheat grill to medium-high heat.
• Using aluminum foil, create an oblong cooking tray (approximately 13 inches by 8 inches by 2 inches) to be placed directly on grill. Place salmon fillet in center of tray. Season first with garlic salt, sprinkle with brown sugar, and then cover with pieces of butter. Top with sliced red onions. Pour beer of choice into tray to just below the highest point of the fillet. Cover tray with aluminum foil to envelope fish completely. Place tray on grill, cover with lid, and grill for approximately 8 minutes or until just cooked through.

BEER POACHED SALMON

Steps:

• Heat grill to medium-high heat.
• Place fish fillet onto center of large sheet heavy-duty foil. Bring up foil sides. Pour beer over fish. Fold to make packet.
• Place packet on grill; cover with lid. Grill 7 min. Carefully open foil packet. Sprinkle cheese over fish; reseal packet. Cover grill with lid; grill 5 min. or until fish flakes easily with fork.
• Remove fish from packet to serving platter; sprinkle with nuts and parsley.