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)
- Mix together the stout, brown sugar, soya sauce, ginger, Dijon mustard, lime juice and chili flakes and stir until the sugar dissolves.
- 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.
- 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.
- Preheat the BBQ to 400 °F (200 degrees °C).
- Remove the salmon from the marinade and place the salmon, skin side down on the cedar plank.
- 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.
- 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.