Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
You can do all of the chopping and cooking for this dish the day before the party. Keep it refrigerated until you're ready to serve, and top the salmon with the relish just before you put it on the buffet.
Ingredients[]
- 3/4 cup finely chopped red bell pepper
- 3/4 cup finely chopped fennel bulb
- 1/4 cup finely chopped onion
- 3 tablespoons white wine vinegar
- 1 tablespoon finely chopped fresh or 1 teaspoon dried tarragon
- 1 tablespoon sugar
- 2 teaspoons capers
- 1/4 teaspoon salt
- 1 cup chopped onion
- 1/2 cup carrot
- 1/2 cup chopped celery
- 2 (8-ounce) bottles clam juice
- 1 (12-ounce) bottle dark ale
- 1 bay leaf
- 8 (6-ounce) salmon fillets (about 1 inch thick), skinned
Directions[]
- To prepare relish, combine first 8 ingredients, stirring well.
- Cover and chill.
- To prepare salmon, combine 1 cup onion and next 4 ingredients in a Dutch oven; bring to a simmer.
- Cover and cook 20 minutes.
- Strain liquid through a sieve into a bowl; discard solids.
- Return liquid to pan; bring to a simmer.
- Add salmon; cover and cook 5 minutes.
- Remove from heat; let stand 5 minutes.
- Remove salmon from pan; chill.
- Discard cooking liquid.
- Serve relish over salmon.
Yield: 8 servings (serving size: 1 fillet and 3 tablespoons relish)