Ingredients Jump to Instructions ↓

  1. 4 Salmon fillets - (6 oz ea)

  2. Salt - to taste

  3. Freshly-cracked black pepper - to taste

  4. 1 cup 62g / 2 1/5oz Regular oats

  5. 1 Cinnamon

  6. 1 Nutmeg

  7. Freshly-ground black pepper - to taste

  8. 2 tablespoons 30ml Olive oil - plus

  9. 1 teaspoon 5ml Olive oil

  10. 1 tablespoon 15ml Chopped shallots

  11. 6 oz 170g Favorite red ale, the hoppier the better

  12. 1 tablespoon 15ml Malt vinegar

  13. 1/2 cup 118ml Fish stock

  14. 1 teaspoon 5ml Fresh lemon thyme leaves

  15. (regular fresh thyme leaves may be

  16. Substituted)

  17. 1 tablespoon 15ml Sweet butter - cut 1/2" cubes

Instructions Jump to Ingredients ↑

  1. Season each fillet with salt and cracked black pepper. In a shallow bowl combine oats, cinnamon, nutmeg and pepper. Coat each fillet with oat mixture. In a skillet heat 2 tablespoons olive oil over moderately-high heat until almost smoking, cook fillets until oats are golden brown. Transfer fillets to baking sheet and transfer to a 350 degree oven for 12 to 15 minutes.

  2. In the same skillet saute the shallots in the remaining olive oil until tender. Add the red ale and simmer until 3/4 of the liquid has evaporated. Add the malt vinegar, fish stock and reduce by half. Add the lemon thyme leaves. Reduce heat to low and swirl in butter, one piece at a time, until incorporated. Adjust seasoning with salt and pepper, if necessary. Serve warm oat-crusted salmon with "beer blanc".

  3. This recipe yields 4 servings.


Send feedback