Slow-Cooked Salmon

Name: Slow-Cooked Salmon
Ingredients: 1 1/2 lbs salmon fillets (4 pieces); salt & freshly ground black pepper; Sauce; 1 cup pilsner beer or 1 cup lager beer; 2 tablespoons chopped fresh tarragon; 3 tablespoons lemon juice; 1/2 cup sliced onion; 1/2 teaspoon cracked peppercorn; 2 tablespoons olive oil; 1/2 cup whipping cream; Garnish; 2 tablespoons finely chopped parsley

12 ingredients

5 steps

Ingredients

1 1/2 lbs salmon fillets (4 pieces)
salt & freshly ground black pepper
Sauce
1 cup pilsner beer or 1 cup lager beer
2 tablespoons chopped fresh tarragon
3 tablespoons lemon juice
1/2 cup sliced onion
1/2 teaspoon cracked peppercorn
2 tablespoons olive oil
1/2 cup whipping cream
Garnish
2 tablespoons finely chopped parsley

Directions

1

Preheat oven to 225°F (100°C).
2

Season salmon with salt and pepper and place in an ovenproof baking dish.
3

Combine beer, tarragon, lemon juice, onion, peppercorns and olive oil in a pot. Bring to boil and reduce by half. Pour over salmon.
4

Bake for 20 minutes, basting once, or until salmon is cooked but still slightly pink in centre.
5

Place salmon on serving plate. Pour basting liquid into pot on high heat. Reduce until about 1/4 cup (50 mL) remains. Pour in cream, bring to boil and boil until thickened, about 2 minutes. Drizzle over salmon before serving. Garnish with parsley.