Happy New Year! We are in a new decade, 2020, and it still feels futuristic to me. Also, the 90s being 20-30 years ago seems impossible… how did time fly and how am I this old?! I turn 40 this year, which is both very exciting and unbelievable to me. Not only do I not feel 40, I don’t act it! I don’t plan to ever act my age, to be honest. That’s one of my resolutions for 2020 – stay young. How do we stay young? It’s really all in the mind, but also, eating healthy and staying active can help. This Salmon with Pilsner Asian Glaze is a quick meal that has a lot of nutrients, tastes good, and uses a low ABV beer that you can feel okay about finishing off!
The Pilsner used for the Salmon with Pilsner Asian Glaze is from Dandy Brewing, out of Calgary, Alberta. I have been to the brewery once for breakfast and plan to visit again. Dandy Brewing company was rated the best new restaurant of 2018 in the Calgary Herald. It offers a unique dining experience, featuring 20 taps of Dandy Beers (maybe a few guest taps), a curated cocktail list featuring local spirits, and a daily selection of wines. I could go on forever telling you about the beers Dandy has – so many! It is easier to just visit their website, Twitter, Facebook, or Instagram. Or, better yet, if you are in Calgary or near, pay them a visit!
The pilsner used in Salmon with Pilsner Asian Glaze is a low ABV beer coming in at only 3%. You only need 1/4 cup of the beer for the glaze, so you can finish off this beer with your meal or while waiting for it to bake! Bonus beer! It pours a clear, hay/straw-like yellow, with a thin line of white head. It smells like hay a bit, grassy, earthy notes. The taste is grassy, a bit of pepper, some floral and earthy hops. It has a crisp and fresh mouthfeel, very light-bodied, and overall a nice pilsner.
Salmon with Pilsner Asian Glaze
- 1/3 cup honey
- 1/4 cup rice wine vinegar
- 1/4 cup pilsner beer
- 4-6 garlic cloves, minced
- 1 Tbsp. soy sauce
- 1 Tbsp. corn starch
- 1 tsp fresh ginger, minced
- 1 tsp chili flakes red pepper will work. I used Aleppo and Urfa Biber
- 2 tsp olive oil split in half
- 1 large salmon fillet or 2-3 small-sized filets
- pinch sea salt
Preheat oven to 375 degrees Fahrenheit.
Sautee garlic and ginger in saucepan over medium heat in 1 tsp of olive oil until fragrant, about 3-4 minutes.
Add in the vinegar, beer, honey, chilis, soy sauce, and corn starch and whisk to combine well. Bring to a boil for about 5 minutes until sauce thickens.
Meanwhile, place salmon in an oven-safe dish or on a foil-lined cookie sheet. Drizzle with the remaining 1 tsp of olive oil and sprinkle with a pinch of sea salt.
Brush the salmon with about half the glaze and bake in the oven for about 10 – 12 minutes until the fish flakes easily with a fork. Brush remaining glaze on the salmon. Serve with rice and a garden salad, and a mug of pilsner beer.