What you'll need
1 Bottle (1 Pint 9.4 fl oz) Duvel
4 Tbs Butter (half-stick)
1 Lemon
1 Clove Garlic
Re-sealable Jar of Capers
Cooking the salmon is easy enough - preheat the oven to 350, make sure it's thawed (if you bought frozen,) place on a sprayed baking sheet, and coat with olive oil. If you're feeling especially adventurous, you can put a few of the pieces of diced garlic and just a tad of lemon zest on each filet. Cook from 13 - 16 minutes... but keep a close eye on it to make sure it's not getting burned. You can always bump the temp down to 325 and add a couple minutes if worried.
For the sauce, you should first melt the half-stick of butter on low heat. Once you've done that, add about 2 tbs of Duvel, stir to remove some of the carbonation and cover. You should use this opportunity to get the capers out (use as many as you'd like, they do add a nice bitter/tartness to the recipe that works well,) dice the garlic, and zest a lemon into a ramekin. Once you've prepared everything else, add the contents of the ramekin to the small saucepan and stir. This should sit on low heat until the salmon is done so the alcohol can cook off, the capers can release some of their bitterness, and the garlic can soak in everything else. Once your timer goes off, pull the salmon out, plate all the ingredients, mix the sauce well, drizzle over your filets and then spoon some of the capers and garlic on to the top of the filet as they're a bit reluctant to come out with pouring, and eat!
Btw, some of you may have noticed that the recipe calls for a big bottle of Duvel while only using a few tablespoons of it. This is because Duvel goes extremely well with this recipe - I highly recommend pouring yourself and whoever else is sharing this recipe with you a nice tulip/wine glass of duvel to share with dinner. Also, I usually accompany this with asparagus and mashed potatoes.
No comments:
Post a Comment