This Guinness Salmon recipe was my lunch one day last week (Oh yes, I like to spoil myself). I had just picked up a six-pack of Guinness Stout that morning, in preparation for creating some St. Patrick’s Day recipes & well, I was hungry. I rarely eat beef, the standard protein match for this beer, so I chose salmon, one of the few seafoods that could actually stand up to stout.
My goal, start to plated in 1/2 an hour, without seeming like it & a great accompaniment to a pint of stout. The reduction has a bitterness to it from the Guinness, but the fats in the fish and walnuts, and the honey added to the reduction itself temper this. With a few swigs of our pint, it will all come into focus, and work.
So why is it a healthy recipe? First and foremost, salmon & walnuts are some of the best sources of Omega 3 fats available. Now the Guinness, it is like red wine in that it is good for the heart and provides antioxidants & minerals. It is especially high in B vitamins and iron too. Sorry to disappoint, but no, the light beer you had last night did not share these benefits.
The Walnut Crusted Salmon with Guinness Reduction was served with Horseradish Blue Cheese Buttermilk Mashed Potatoes & buttery peppered Brussel sprouts.
- 2 wild salmon fillets or steaks
- ⅓ cup chopped Walnuts
- 1 cup Guinness Extra Stout
- 2 tbs honey
- 2 tsp apple cider vinegar
- ½ a clove of garlic
- ¼ tsp thyme
- generous pinch of Kosher salt
- a few grinds of fresh pepper
- Preheat oven to 325 degrees & line a baking pan or dish with foil and coat with non-stick cooking spray.
- Put the salmon on foil and top with walnuts. Press gently to secure the nuts.
- When oven is ready, bake the salmon for about 10 minutes.
- While salmon is baking, whisk reduction ingredients together, and put in shallow pan over med-high heat. Stirring frequently.
- Reduce until it coats a spoon well, but is thinner than maple syrup. Remove from heat. It will thicken a little more as it cools a little. The ends goal is the consistency of maple syrup.
- To serve, drizzle the reduction over the salmon and accompanying starch.