From pristine brooks to wild open seas, nothing compares to freshly caught and prepared seafood.
Alaskan Amber Poached Salmon
1 quart water
2/3 cup freshly squeezed lemon juice or white wine vinegar
2 small onions, quartered
3 carrots, chopped
2 celery stalks, chopped
3 or 4 sprigs of fresh parsley
1 Tbsp minced fresh thyme, or 1 Tsp. dried
1 bay leaf
2 tsp salt (optional)
1 1/2 tsp black peppercorns, cracked
3 12 oz. bottles Alaskan Amber Beer
1 1/2 lbs wild Alaska salmon fillet, skinned and cut into 4 equal pieces (about 6 ounces each)
Combine all the ingredients except Alaskan Amber Beer in a stockpot or large saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer, partially covered, for about 1 hour. Strain and discard the vegetables and herbs. Add Alaskan Amber Beer and heat to simmering, then use immediately to poach salmon. (Note: this liquid, before or after poaching the salmon, makes a great stock for soups and bisques.)
To poach salmon fillets: Quickly rinse the salmon under cold running water and pat dry with paper towels. Place the fish in a flameproof dish or skillet. Pour the simmering liquid over the fish to cover completely and place the pan over medium heat until fish is done, 2 to 3 minutes for thin pieces. Do not allow the liquid to boil; there should be only a few bubbles breaking on the surface. With a slotted spatula, remove the cooked salmon immediately. Serve at once with hollandaise sauce.
Alaskan Amber Beer and wild king salmon, fresh from Alaska's icy waters, make a meal to remember. Try poached salmon with Hollandaise Sauce to highlight a festive meal!