Ale Poached Salmon: The Perfect Christmas Eve Dinner

For many, the holiday season means two things: ham and turkey. It's easy to get lost in a sea of gravies, yams, and green bean casseroles served like breaking waves over the traditional meats of the season. By the day after New Year's, most of us are ready for a very long hiatus from the heavy fare, and wishing we'd eaten a bit less of it.

Fortunately, there is a perfect opportunity to try something a little different during the holidays: Christmas Eve. Serving seafood on Christmas Eve is the perfect way to break up the food monotony of the season, and add a little spice to the festivities.

A family favorite for years, Ale & Herb Poached Salmon hits the spot. It's deep, rich flavors are perfect on cold nights, while it's light texture is a pleasing change from pork and foul. It's also quick and easy to prepare, making it perfect for the rushed family getting ready for the excitement of Christmas Day. Serve this dish with butternut squash cubes simmered in apple juice and garlic, Morrocan zucchini, some flaky cheddar rolls, and a light citrus-avocado salad for a dinner that will wow everyone.

When choosing your fish, make sure to only select the freshest cuts. In salmon, look for a consistent, peachy-orange tone. The fish shouldn't have a strong odor, and it's preferable for this dish to use fish that has not been frozen.

Ale Poached Salmon

1-3 bottles Dark Amber Ale

¼ c. each, fresh: basil,

oregano, cilantro

1 inch fresh grated ginger

4 cloves fresh garlic, minced

½ c. fresh orange juice

4 tsp. Soy sauce

Salmon Fillet, skin-side on. ½

lb. Per person.

Directions: In a large, deep skillet, gently head all ingredients except fish to a low simmer for 5 minutes. Use enough ale to completely cover fish fillet when it's added. Gently add entire fillet to poaching liquid. You may need to cut the fish into smaller pieces and do this in batches, but keep each piece as large as possible while still fitting into the liquid. Poach fish for 10 minutes per inch of thickness, then gently remove from liquid. Place on a warm tray to hold. Remove half of liquid from pan, the increase heat and reduce liquid by half. Pour liquid over fish, and serve immediately.

Resources:

Micheal Smith. Morrocan Zucchini.Food Network Canada. Chef at Home, Episode: Valentine's Day For Two.

Libby Simpson. Citrus-Avacado Salad. Foodgeeks.com