Poached Salmon in Brickyard Red Ale
1 cup Brickyard Red Ale   2 Tbsp minced garlic
1 large thick Alaskan Red Salmon fillet   1 tsp coarsely ground Sea Salt
2 Tbsp extra virgin olive oil   1/2 tsp coarsely ground black pepper

Cut 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 with fork.

Serve with a large tossed salad and glass of Brickyard Red Ale.

Serves as many or as few people as you desire and there's not enough calories in this meal to worry about.



This recipe is courtesy of :

Horseheads Brewing, Inc.