English Style Brown Ale
Toasty malt and sweet caramel up front finishing with a nutty flavour, medium creamy carbonation, and mild hop bitterness.
Although this recipe uses the Traditional ale, it is anything but traditional. A twist on a recipe with an Asian flare, this salmon is sure to surprise and delight. Incredibly easy to make, it is a great option for a weeknight rush. Don’t have the hour to marinade? A half an hour will do, but it just won’t have absorbed as much of the marinade’s flavour. Serves 4-6.
500g – 700g fresh salmon
1 tbs garlic, chopped
1/2 tbs ginger, grated
1/2 cup Big Rock Traditional Ale
3 tbs soya sauce
2 tbs brown sugar
1 tbs lemon juice
1 tsp lemon zest
1 tbs sesame oil
Add all of the ingredients except the salmon together in a large shallow dish, or large ziplock bag. Add the salmon and marinade for 1 – 2 hours. Flip the salmon half way through to evenly marinate the fish.
Preheat the oven to 300F. Place the marinated salmon on a tinfoil lined baking sheet and bake for 20-30 mins or until the salmon registers 130F and starts to flake.
Recipe courtesy of Wine, Food & Friends.