Salmon Marinated in March Beer Recipe
Salmon Marinated in March Beer
Flavors of France
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: 10 minutes
Marinating time: 1 hour
Difficulty: Easy
Chef's Note
Serve with a salad of young mixed greens.
Ingredients for 4 servings
- 600 g (1 lb. 5 oz.) fresh Salmon, very thinly sliced
- 7 tbsp. March Beer
- 8 Anchovy fillets in olive oil
- 1/3 bunch tarragon
- 1/3 bunch flat leaf parsley
- 1/3 bunch chives
- 10 peppercorns
- 250 ml (1 cup) olive oil
- 6 large slices of country bread
- Fleur de sel
- Freshly ground pepper
  1. Place the salmon in a deep dish. 
  2. Combine the olive oil and March beer in a bowl. Pour over the salmon, season generously with pepper and marinate for 30 minutes on each side.
  3. Preheat the broiler. 
  4. Clean the bunches of herbs; mix them with the anchovies, peppercorns and a drizzle of olive oil in a blender.
  5. Generously brush the slices of country bread with this sauce, then toast them under the broiler. 
  6. Just before serving, drain the salmon and divide it among the hot toast slices. 
  7. Sprinkle with fleur de sel and serve immediately.

Collaboration and photo: VFC and Maîtres Brasseurs de France

A glass of March beer
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