Sharbot Lake Salmon Steak Recipe
The Beer Fox says,“Herb-dressed salmon, flavored with a masterful glaze of citrus and Canadian Belgian-style witbier!”
Recommended Brew: La Blanche de Chambly, Unibroue, Inc., Chambly, Quebec Canada
Style: Witbier – Natural Champagne color, shaded with White – Complex Belgian style white beer that lights up with hints of black pepper, coriander and cloves and a clean citrus-breeze of lemon, orange and lime. Active effervescence dances on the tongue, but becomes tempered and gentle as it slides down the throat. Highly seductive!
4 salmon steaks or 2 lbs. salmon filet
2 tablespoons butter, melted
1 tablespoon lemon juice
1 tablespoon Old Bay seasoning
1 teaspoon minced parsley
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon basil
Combine melted butter and lemon juice. Brush salmon with butter/lemon mixture. Combine Old Bay seasoning, parsley, basil, salt and pepper. Dust over salmon and refrigerate for 1 hour.
La Blanche Citrus Glaze:
¼ C. butter
½ C. firmly packed brown sugar
1 can frozen orange juice concentrate, thawed
½ C. La Blanche de Chambly
To prepare glaze: In small saucepan, melt butter. Add brown sugar and stir until blended. Add orange juice concentrate andLa Blanche de Chambly.
Preheat broiler. Brush prepared salmon with La Blanche Citrus Glaze. Broil 6 inches from heat for 8-10 minutes on each side, brushing often with additional glaze. Salmon is done when it flakes easily with fork.
To serve, pour additional glaze over salmon as a tangy sauce.
* Health Benefit: Rich in protein, omega-3 fatty acids, vitamin A, B-complex vitamins, vitamin C, calcium, phosphorus, magnesium, copper
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