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Salmon in Italian Beer Cream Sauce

Servings 4 servings

Ingredients
  

  • 1 lbs salmon cut into fillets
  • 2 teaspoons salt divided
  • 2 teaspoon pepper divided
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 cup 150g diced onions
  • 4 cloves garlic minced
  • 1 teaspoon cornstarch
  • ¾ cup 6oz brown ale or Belgian ale (look for a malty beer with a low hop profile)
  • 1 cup 240mL heavy cream
  • ½ cup 55g fresh grated Parmigiano Reggiano cheese
  • 1 teaspoon garlic powder
  • 3 cups 70g baby spinach leaves
  • 1 large tomato chopped
  • 1 tablespoon fresh basil chopped

Instructions
 

  • Sprinkle 1 teaspoon each salt and pepper on the salmon.
  • Heat the oil in a pan over medium high heat. Add the salmon, skin side down, cooking until the skin is crispy, about 5 minutes. Flip and cook on the other side until fish is cooked to desired doneness. Remove from pan, set aside.
  • Melt the butter in the pan, scraping the brown bits from the bottom.
  • Stir in the onions, cooking until starting to brown, about 10 minutes. Stir in the garlic, cooking for about 30 seconds.
  • Sprinkle with cornstarch, stir to combine.
  • Pour in the beer, scraping to deglaze the pan. Allow to simmer until reduced by about half.
  • Stir in the cream.
  • A handful at a time, stir in the cheese. Stir until completely melted before adding more cheese.
  • Stir in the garlic powder and remaining 1 teaspoon salt and pepper.
  • Stir in the spinach, cooking until wilted. Remove from heat, stir in the tomatoes and basil.
  • Return the salmon to the pan, serve warm.