American Pale Ale Poached Salmon
Here at Shipyard we love a good challenge, that’s why we are teaming up with the RAID Series to bring you the Ultimate 5K obstacle courses in Portland, Boston and NYC. For those of you joining us at any of the upcoming RAID Series events this protein packed (beer soaked) recipe is for you!
1 ½ lbs Wild Atlantic Salmon, skin-on cut into 4 portions
1 ½ cup chicken stock
2 carrots, peeled and sliced
2 ribs of celery, peeled and sliced
2 scallions, peeled and sliced
1 fresh bay leaf
1 bottle of Shipyard American Pale Ale
1 lemon, sliced into thin rings
Salt and freshly ground pepper, to taste
To make the poaching liquid. In a large flat pan over high heat, add 1 ½ cups of chicken stock, carrots, celery, scallions, bay leaf, salt and pepper. Bring to a boil. Reduce liquid by half. Turn heat down to medium and add the Shipyard APA. Bring the liquid to a simmer.
Thinly slice a piece of lemon and place on top of each portion of salmon. Once the liquid is simmering place the salmon skin side down on top of the vegetables and spoon some of the liquid over the fish. Cover with a lid and let poach for 5 minutes. Once the fish is firm to the touch, baste again with the poaching liquid and serve.
Find a printable version of this recipe here.
For the full RAID Series approved meal, serve the APA poached salmon with quinoa and steamed vegetables. Or for lunch, serve over a bed of mixed greens with a light vinaigrette.
Register here if you are #RAIDReady!