Porter Ginger Glazed Salmon
We love good food around here as much as we love good beer. Two of the greatest joys in life, they are. Occasionally, however, we cut some corners in our food prep. Usually, it’s just because of time – and starvation. In this recipe, we cheated. We used pre-grated garlic we found in the store. It was still the fresh stuff – not dehydrated. And we used jarred grated ginger. We can’t really claim that was “fresh”. This still tasted fabulous. We haven’t taste-tested it yet with “grated ourselves” garlic and ginger. Maybe you can do that for us and tell us what you think. You might even convince us that the DIY one is better. Give it your best shot. We’re ready!
Yield: 4 servings
- 3 tbs olive oil
- ¼ cup porter beer
- 2 tbs soy sauce
- 2 cloves garlic, grated
- 1 tbs grated ginger
- 1 tbs brown sugar
- 4 salmon fillets
- 1 tbs sesame seeds
- 3 tbs green onions
- In a medium bowl stir together the olive oil, beer, soy sauce, garlic, ginger, brown sugar. Add the salmon. Allow to marinate at room temperature for 15 minutes.
- Preheat the broiler. Add the salmon to a baking sheet that has been covered with aluminum foil.
- Pour the marinade into a saucepan. Bring it to a boil, stirring frequently until thickened, about 6 minutes.
- Brush salmon with glaze, place under broiler for 2 minutes, remove from oven, re-brush with glaze and broil for two minutes, repeating this step until salmon flakes easily with fork.
- Plate salmon, sprinkle with sesame seeds and green onions.
Thanks to The Beeroness for this recipe.
tags: main dish salmon The Beeroness