Baby Bew
08-24-2009, 08:00 PM
Ingredients:
Onion rings and salmon fillet
http://img193.imageshack.us/img193/107/photo0048k.jpg
Cilantro and red onion
http://img193.imageshack.us/img193/106/photo0049f.jpg
Instructions:
Bake onion rings and salmon
http://img188.imageshack.us/img188/6575/photo0046m.jpg
Chop cilantro and onion
http://img7.imageshack.us/img7/4307/photo0050umx.jpg
Plating:
Put the salmon on the plate and throw everything on top. Arrange onion rings in desired design.
http://img193.imageshack.us/img193/542/photo0052u.jpg
Beer Pairing:
Blanche de Chambly by Unibroue
http://img14.imageshack.us/img14/8940/photo0054e.jpg
I usually like to go with a witbier for seafood. The light, effervescent body of the beer doesn't overpower the fish and hints of citrus compliment the fish.
In the spring of 1992, Unibroue marketed its first beer on lees, the Blanche de Chambly. It contains 5 percent alcohol and is produced from an interesting blend of unmalted Quebec wheat and pale barley malt, to which spices and natural aromatics are added, along with a light hopping.
The Blanche is only partially filtered so that it retains the full benefits of its natural ingredients. This gives it the cloudy appearance that was characteristic of pale beers in the Middle Ages. While it is naturally of a champagne color, it appears white because of the fresh yeast in suspension.
Post-Game Review
I would typically serve salmon with the traditional fish accessories of freshly-squeezed lemon juice and capers, but since neither of those were available I decided to improvise and use the only things that were available. The flavors would have probably worked together a bit better if the onion and cilantro were finely chopped and mixed with some olive oil and lemon juice. I think acid is really key to topping the fish. Without it the dish just doesn't have that zing.
I give this dish 3 sunnies: :sunny: :sunny: :sunny:
Onion rings and salmon fillet
http://img193.imageshack.us/img193/107/photo0048k.jpg
Cilantro and red onion
http://img193.imageshack.us/img193/106/photo0049f.jpg
Instructions:
Bake onion rings and salmon
http://img188.imageshack.us/img188/6575/photo0046m.jpg
Chop cilantro and onion
http://img7.imageshack.us/img7/4307/photo0050umx.jpg
Plating:
Put the salmon on the plate and throw everything on top. Arrange onion rings in desired design.
http://img193.imageshack.us/img193/542/photo0052u.jpg
Beer Pairing:
Blanche de Chambly by Unibroue
http://img14.imageshack.us/img14/8940/photo0054e.jpg
I usually like to go with a witbier for seafood. The light, effervescent body of the beer doesn't overpower the fish and hints of citrus compliment the fish.
In the spring of 1992, Unibroue marketed its first beer on lees, the Blanche de Chambly. It contains 5 percent alcohol and is produced from an interesting blend of unmalted Quebec wheat and pale barley malt, to which spices and natural aromatics are added, along with a light hopping.
The Blanche is only partially filtered so that it retains the full benefits of its natural ingredients. This gives it the cloudy appearance that was characteristic of pale beers in the Middle Ages. While it is naturally of a champagne color, it appears white because of the fresh yeast in suspension.
Post-Game Review
I would typically serve salmon with the traditional fish accessories of freshly-squeezed lemon juice and capers, but since neither of those were available I decided to improvise and use the only things that were available. The flavors would have probably worked together a bit better if the onion and cilantro were finely chopped and mixed with some olive oil and lemon juice. I think acid is really key to topping the fish. Without it the dish just doesn't have that zing.
I give this dish 3 sunnies: :sunny: :sunny: :sunny: