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Alaskan Amber Glazed Salmon

Ingredients:

¼ cup Alaskan Amber

4 tablespoons butter

2 tablespoons honey

2 tablespoons brown sugar

1 tablespoon lemon juice

1 tablespoon soy sauce

1 teaspoon ground cumin

1 teaspoon lemon pepper

splash liquid smoke

2 pounds fresh wild salmon or halibut

Instructions:

1. Combine all ingredients in a small saucepot. Bring to a boil over medium-high heat, then reduce the heat to low and allow the sauce to reduce slightly. Remove from the heat and cool. May be made in advance and kept refrigerated until ready to use.

2. Coat fish with glaze and grill or broil over medium heat, basting frequently. Watch closely to prevent burning. Cooking time depends on the type of fish and its thickness.

3. Remove from the heat and serve immediately. Serves 6 - 8.

Courtesy of Alaskan Brewing Co. Re-printed with permission: Tom West, Alaskan Production Assistant

Nicki's Fish Chowder

Ingredients:

2 tablespoons olive oil

5 to 6 cloves garlic, minced

2 bay leaves

1 medium onion, chopped

6 medium red potatoes, cubed (about 4 cups)

4 medium carrots, sliced (about 2 cups)

9 cups vegetable stock

1 bottle (12 oz.) Alaskan Pale

1 pound wild king salmon, cubed

1 pound fresh bay scallops

1 pound cocktail shrimp

¼ cup fresh dill, chopped

Instructions:

In a large pot over medium heat, simmer vegetables, garlic and bay leaves in olive oil, about 10 to 15 minutes. Add 9 cups vegetable stock and Alaskan Pale, stirring frequently until hot. Add seafood and dill and cook until the vegetables are tender and the seafood is cooked through. Season to taste and serve with crusty French bread.

Courtesy of Alaskan Brewing Co. Re-printed with permission: Maggie Germain

Seafood Croutons

Ingredients:

½ cup butter

1 tablespoon garlic, minced

1 cup Alaskan ESB

½ pound king crab meat, cooked and cleaned

½ pound shrimp meat, cooked and shelled

½ pound salmon or halibut, cooked and flaked

¾ cup mayonnaise

2 tablespoon parsley, chopped

½ teaspoon salt

½ teaspoon pepper

1 pound cheese, your favorite, shredded

3 loaves of rustic bread, sliced and halved

Instructions:

Mix butter and garlic well and spread generously on each slice of bread. Mix seafood, beer, mayonnaise, parsley and spices together in a large bowl. Spoon about 1 tablespoon on each bread piece and spread evenly. Sprinkle generously with grated cheese.

Place on ungreased cookie sheet and bake in a 400 degree oven for 20 minutes or until golden brown. Sprinkle with fresh parsley and serve.

Courtesy of Alaskan Brewing Co. Re-printed with permission: Sean McLaughlin

Alaskan Amber Poached Salmon

Ingredients:

1 quart water

⅔ cup freshly squeezed lemon juice or white wine vinegar

2 small onions, quartered

3 carrots, chopped

2 celery stalks, chopped

3 or 4 sprigs of fresh parsley

1 tablespoon minced fresh thyme, or 1tablespoon dried

1 bay leaf

2 teaspoons salt (optional)

1 ½ teaspoons black peppercorns, cracked

3 12 oz. bottles Alaskan Amber

1 ½ pounds wild salmon fillet, skinned and cut into 4 equal pieces (about 6 ounces each)

Instructions:

Combine all the ingredients except Alaskan Amber in a stockpot or large saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer, partially covered, for about 1 hour. Strain and discard the vegetables and herbs. Add Alaskan Amber and heat to simmering, then use immediately to poach salmon. (Note: this liquid, before or after poaching the salmon, makes a great stock for soups and bisques.)

To poach salmon fillets: Quickly rinse the salmon under cold running water and pat dry with paper towels. Place the fish in a flameproof dish or skillet. Pour the simmering liquid over the fish to cover completely and place the pan over medium heat until fish is done, 2 to 3 minutes for thin pieces. Do not allow the liquid to boil; there should be only a few bubbles breaking on the surface. With a slotted spatula, remove the cooked salmon immediately. Serve at once with hollandaise sauce.

Amber Amber and wild king salmon, fresh from Alaska's icy waters, make a meal to remember. Try poached salmon with Hollandaise Sauce to highlight a festive meal.

Courtesy of Alaskan Brewing Co.