Stout beers have a hearty molasses flavor that intensifies when the beer is reduced. That sweetness is a perfect complement to rich salmon, especially when paired with the woodsy aroma of roasted mushrooms.
Special Diets:
Ingredients
Method
Preheat the oven to 400°F.
In a large bowl, combine mushrooms, shallots and thyme sprigs.
Drizzle with oil, season with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and toss to combine.
Arrange mushrooms in a single layer on a large rimmed baking sheet.
Roast, stirring 2 or 3 times, until nicely browned, about 45 minutes. Let cool slightly.
Meanwhile, in a small heavy saucepan, stir together beer, brown sugar and mustard and bring to a boil.
Reduce heat and simmer until mixture just starts to thicken, 5 to 8 minutes. Remove from heat and set glaze aside. (Reserve all but 1/4 cup of the glaze for serving.)
Pat fish dry and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place skin-side down in a large baking dish.
Toss mushrooms with 2 tablespoons of the glaze and spoon them around fish.
Brush fish with additional 2 tablespoons of the glaze.
Roast until fish is just cooked through and flakes easily, 10 to 12 minutes.
Serve each piece of fish with a generous portion of mushrooms and reserved glaze on the side.
Nutritional Info
Serving Size
Calories
430
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.