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Newburg Salmon in Parchment Recipe


The Beer Fox says, “Tasty seafood, locked with the flavor of herbs in parchment, is a flavorful-treat in this zesty sauce.”

Recommended Beer -  Hinterland Hefe Weizen -  Appalachian Brewing Co., Harrisburg, Pennsylvania, USA

Style: German Wheat Ale – Misty golden color with an ample eggshell head – As an unfiltered wheat ale, this German Hefe touts a seductive complexity of tart wheat flavors, dressed in ripe banana and citrusy orange esters, with nuances of exotic imported clove.

4 salmon steaks
1 medium onion, peeled and sliced
4 carrots, peeled and sliced lengthwise
2 stalks celery, halved and cut lengthwise
1 tablespoon minced parsley
1 teaspoon salt
3 tablespoons butter, melted
3 tablespoons lemon juice
1 teaspoon Cajun spice
6 oz. Hinterland Hefe Weizen
1 envelope Newburg sauce mix
6 oz. milk
4 tablespoons butter

Lay out 4 individual squares of parchment, one for each salmon steak. In each square arrange 1 slice onion, 2 slices carrot, and 2 slices celery. Sprinkle with parsley and salt.

In shallow bowl, mix melted butter, lemon juice, Cajun spice, and 2 oz. Hinterland Hefe Weizen. Brush each steak, top and bottom, with lemon butter mix. Arrange one steak in center of each parchment square, on top of vegetable medley.

In saucepan, whisk together Newburg sauce mix with 4 oz. Hinterland Hefe Weizen and 6 oz. milk. Heat, stirring constantly, for 1 minute. Add 4 tablespoons butter, cut in pieces, to sauce mixture. Heat and stir until mixture thickens.

Spoon 2-3 tablespoons of sauce over each salmon steak. Close up parchment tightly, and place on rack in 350 degree oven. Cook for 25 minutes, or until fish flakes easily with fork.

To serve, remove from parchment. Spoon additional sauce over salmon, to taste.

* Health Benefit: Rich in protein, omega-3 fatty acids, vitamin A, B-complex vitamins, vitamin C, calcium, phosphorus, magnesium, copper

Cheers!

 

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Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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