My favorite healthy go-to meal during the week is usually salmon and asparagus.
It's so easy and quick to make when I'm starving but get home a little later from work.
This recipe adds some asian flare without being too heavy.
You could also serve this on top of a bed of brown rice!
Turn your oven to "broil" and let it heat up for a few minutes. Coat your salmon in a olive oil, salt, pepper and garlic powder. Put it on a baking sheet on the top rack and broil your fish for 8 minutes. Pull it out and coat it in your favorite thai chili sauce. Throw it back in the oven for another 2 minutes to thicken that sauce. BOOM!
During that time, I saute my asparagus with olive oil, salt, pepper and lemon seasoning (I love Flavor God Lemon Garlic!) I like them crisp tender but cook your veggies to your liking!
I also made a spaghetti squash with a poached egg on top. *Swoon*
Salmon is a fattier fish than most so when choosing your beer to pair it with, you need to think medium-body. A light beer will pale in comparison to salmon. My instant thought with salmon is to pair it with something "amber" in color. Not too heavy, not too light.
Now this is the part when I face my fridge....slowly I turn, step-by-step, inch-by-inch,
what will I find.....
This beer's grain bill is comprised with English malts, so the beer pours a burnt-golden-brown color. The aroma is definitely pine & grapefruit with a frothy white head. I can tell it's fresh!
At the front of the palate, I get notes of toast & bread crust, followed by the piney, tropical hop flavors mid-palate thru the finish.
The beer is just malty enough to put that Pacific Gem hop front & center so she can show off her sexiness!
A question some of you may have is...
Welcome to my blog! I want to show the world a simple meal paired with craft beer can elevate their dining experience to unique levels. Cheers!