Thursday, April 14, 2011

Beer Poached Salmon

Sauté sliced leeks and minced garlic in butter and olive oil and blanch asparagus, then set aside. In the same pan as the leeks and garlic, place salmon filets and pour in beer to cover half of the fish. Place sliced shitake mushrooms and asparagus on top of the salmon, cover, and poach till cooked through.

Serve with forbidden rice pilaf and black radish agro-dolce.

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