BBQ Stout and Ginger Salmon

By Andrea Buckett

Cook along with Andrea Buckett as she prepares BBQ Stout and Ginger Salmon.

BBQ Stout and Ginger Salmon

Makes 6 portions

• 1 cup (250 mL) stout beer
• 3 Tbsp (45 mL) brown sugar
• 3 Tbsp (45 mL) soya sauce
• 2 Tbsp (30 mL) finely minced fresh ginger
• 1 Tbsp (15 mL) grainy Dijon mustard
• 1 Tbsp (15 mL) lime juice
• ¼ tsp (1 mL) red chili flakes
• 6 (6oz/225 g) fillets of salmon, skin on
• 1 Tbsp (15 mL) butter
• 2 green onions thinly sliced
• ¼ cup (60 mL) chopped cilantro (optional)
• Pre-soak a cedar planks (depending on the size you might need two)

Directions

1. Mix together the stout, brown sugar, soya sauce, ginger, Dijon mustard, lime juice and chili flakes and stir until the sugar dissolves.
2. Place the salmon fillets in an 8 x 11 inch (20 x 28 cm) baking dish. Pour half of the marinade over the salmon. Ensure the salmon is well covered with marinade. Marinate in the fridge for no longer than 45 minutes.
3. Pour the remaining marinade into a small pot and bring to a simmer. Cook for 12 minutes or until the marinade has reduced by half. Whisk in the butter. Turn off the heat.
4. Preheat the BBQ to 400 °F (200 degrees °C).
5. Remove the salmon from the marinade and place the salmon, skin side down on the cedar plank.
6. Place the cedar plank on the barbeque. Cook with the lid down for 12-15 minutes. until the salmon is cooked through and still slightly translucent on the interior.
7. Spoon some of the reduced marinade over each piece of salmon and garnish with green onions and cilantro.

Tip: Salmon with the skin off works just as well.