SAISON-POACHED SALMON

Food Loves Beer Editors

PHOTO CREDIT: JASON BARTIS, FOOD LOVES BEER

Poach your salmon with beer in three easy steps.

Sometimes the simplest technique can render the most wonderful layered effect. That’s why we adore the art of poaching, especially with beer. This “keep-it-simple” cooking method demonstrates how a little beer can quickly transform everyday ingredients into a delicate and delicious dish. It adds depth and flavor to this tasty, fragrant fish. For another layer of flavor, we serve it with Saison Mayonnaise, but if the mere mention of homemade mayonnaise causes you to break into a cold sweat, don't worry. There's nothing to fear with this ridiculously easy recipe.

Servings: 2
Active Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 12 ounces saison
• 1/2 teaspoon whole coriander seed
• 1 teaspoon lemon or orange peel
• 1/4 teaspoon salt
• 2 (6-ounce) wild salmon fillets, skin removed
• saison mayonnaise

For the saison mayonnaise (makes 1 cup)

• 1 extra large egg yolk, organic
• 1 teaspoon Dijon mustard
• 2 teaspoons saison
• 2 teaspoons lemon juice
• 3/4 cup Canola or grapeseed oil

Directions

1. Using small tweezers, remove pin bones from the salmon if necessary. 
2. Place water into the bottom of a double boiler and then pour the beer into the top insert and add the coriander seed, citrus peel, and salt. Over medium heat, bring beer to 190 F. Gently lower fillets into liquid (temperature will drop several degrees). Keep a food thermometer handy to maintain a proper poaching temperature of between 160-180 F.  
3. Check for doneness after 5 minutes. Turn off the heat and carefully remove the top insert, being careful of the steam from the water in the bottom pan. Place the top insert into the refrigerator and allow the salmon to cool in the beer. Make the mayonnaise while the fish cools. 
4. For the saison mayonnaise: Place the egg yolk, Dijon mustard, saison and lemon juice into a 1-quart mixing bowl. Using an immersion blender or whisk, beat until blended. Slowly add the oil in a thin stream while the immersion blender is running. The mayonnaise will lighten in color as it thickens. Store in the refrigerator in an airtight container for up to one week. This Belgian beer infused mayonnaise is perfect for a wide range of dishes, including Saison Poached Salmon, chicken salad, and, of course, Pommes Frites.
5. Remove the fillets from liquid with a slotted spatula and serve over mixed greens with Saison Mayonnaise. 

Suggested Beer Pairing: The age-old rule of "serve what you cook with" certainly applies to this dish. A saison or Belgian-style white beer will beautifully complement the flavors of the poaching liquid.

Food Loves Beer taste tested and recommended!

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