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HONEY SUMMER ALE GLAZED SALMON WITH BACON & BEER GLAZED BRUSSEL SPROUTS

Served with Honey “Beers Knees” cocktail. 

 BY SALLY CINELLO

 

HONEY SUMMER ALE GLAZED SALMON

INGREDIENTS

4 salmon fillets – around 115gm each

115gm Sydney Brewery Summer Ale 

85gm Honey

A teaspoon of salt

1 teaspoon of red pepper flakes

METHOD

  1. Add the honey, beer, salt, and red pepper flakes to a wide container that has a lid. Stir to combine & then add the salmon, turn the fillets over a few times to fully coat the fish. Cover with the lid and put in the fridge for a minimum of 2 hours.
  2. Once marinated for long enough, remove from the fridge to come up to room temperature, whilst it is doing so preheat the oven to 180°c or 160°c fan forced.
  3. Remove the salmon from the marinade & place the fish on a lined baking tray/ greased baking tray and season with a pinch of salt. (Keep the marinade to be used in the brussel sprouts recipe below.
  4. Place in the oven & cook for about 12-15 minutes until the salmon becomes opaque

BACON & BEER GLAZED BRUSSEL SPROUTS

INGREDIENTS

500gm Fresh Brussel Sprouts

4 slices of short cut bacon, diced up small

1 small brown onion, diced up small

Tablespoon of cooking oil.

The marinade left after marinating the salmon fillets above (or if making these Sprouts on their own then just add the 115gm Sydney Brewery Summer Ale, 85gm Honey, teaspoon of salt & teaspoon of red pepper flakes all together.

METHOD

  1. Wash the brussel sprouts & trim the ends of each Brussels sprouts, removing excess leaves. Cut the sprouts in half.
  2. In a large frying pan on the stove top fry the bacon in a tablespoon of cooking oil until it starts to get crispy.
  3.  Add the diced bacon & cook for a further 2 – 3 minutes to soften the onion.
  4. Then add the brussel sprouts & stir together, cooking for a few more minutes.
  5. The oven will already be on as it’s cooking the salmon above.
  6.  Pour the sprouts & bacon mixture into a greased or lined roasting tin and add the reserved marinade mix from the salmon above giving it all a good stir.
  7. Place in the oven & bake for 12 – 15 minutes or until the sprouts are al dente & have a glazed look.

HONEY “BEERS KNEES” COCKTAIL
(MAKES 2)

INGREDIENTS

75ml Gin

45ml Fresh lemon juice

1 1/2 teaspoons of honey

1 can of Sydney Brewery Summer Ale

Dash of Angostura bitters (optional)

Lemon slice for garnish

METHOD

  1. Place the gin, lemon juice, and honey in a stemless wine glass & stir briskly until the honey is all dissolved.
  2. Fill the glass partway with ice.
  3. Top with beer and stir gently to combine.
  4. Top with 1 shake of bitters, if using, and garnish with a lemon slice.
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