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Salmon Filet in Beer

Fresh farm raised salmon filets are not all that expensive, especially if you find them in a big box grocery outlet. Whenever I go to Costco, I get a nice medium sized salmon filet for about $18US. Eating alone, I saute a third of it in EVOO and serve it with clarified butter infused with a few washed capors, maybe. The next morning, I smoke another third of it with the stove top smoker using alder and apple wood chips for crackers as an appetizer or for a salsa as a salad.

But how to reprise the final third of the salmon fillet? Easy! Poach it in beer. Fill a saute pan with two bottles of a good hearty beer and poach the salmon filet until done--about two minutes a side. (Carbonated beer wants to foam up and boil over, so watch for that.) Then remove it to a heated plate and season it with salt and pepper. I had the fish with French fried sweet potatoes, made by the Alexis people and a ginger wasabi sauce out of a bottle from somewhere in the fridge. Quick, simple, delicious.


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