Alaska Fish Recipes

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!