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...
I was in charge of the sides. I wanted a lightened up version of macaroni and cheese... *GASP*! I know. Why ruin a favorite? Well, I followed this recipe and it actually turned out really good and guilt free! The sauce is creamy, buttery and thick with a slight tang from Greek yogurt. I added a couple of different cheeses including parmesan and sharp cheddar. The recipe calls for kale in the pasta which I like but Mr. Ben does not, so I made a side of my favorite go-to side of balsamic kale with red pepper flakes. Yummy!
Hello, Smuttynose Smistletoe!
Here is a description from Smuttynose:
The beer itself is a festive take on Bière de Garde, a more robust variant of the farmhouse ale family tree; brewed with sweet cherries, black currants and plums then aged on lightly toasted American oak.
As you can see from the photo, it pours a beautiful color of cherry-red with a pretty consistent off-pink head. The nose is funky and fruity with the same flavors echoed on the palate. It is off-dry with just a touch of tartness and oaky tannins. All the fruit just pops out of the glass followed by an earthy sweetness. At 8.5% abv, this beer is just absolutely stunning!
I hope they do this one again next year, because I will be buying 2 or 3 bottles!
Did The Pairing Work?
The cherries, currants, and plums from the beer added another beautiful dimension of flavor to the pork. The pork itself was already juicy and flavorful, but imagine a dark berry compote being added on top of that! That's what the beer did essentially.
This was one of those meals I did not want to end!
But alas, there are more delicious pairings in my future! :D
The night after I made this meal,
we ventured thru the snow and ice to go see Tool play down at Bridgestone Arena in Downtown Nashville.
...and it was AWESOME! :)
But I digress....
As always, tag me in your beer & food pairings:
Thanks for reading! Cheers! - Lana
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!