Salmon fillet into 4 large pieces and generously rub both sides
with olive oil. Place skin side down in non-stick skillet and
rub flesh of salmon with garlic, sea salt, and pepper. Place skillet
over high heat and cook for a minute or two (just until skin begins
to brown.) Remove from heat and slowly pour the Brickyard Red
Ale to skillet (being careful not to burn yourself). Cover skillet
with lid and place over low heat and cook until flesh flakes easily
a large tossed salad and glass of Brickyard Red Ale.
many or as few people as you desire and there's not enough calories
in this meal to worry about.