Pan-Seared Salmon Beer-a cruz

Pictured here with creamy spaghetti squash (Recipe: cream and spaghetti squash.) But you could have it with buttered angel hair or gratin potatoes or whatever you think. I like the spag squash because it’s Bacon-Diet friendly.

Here’s the rest of the ingredients:

  • 2 6-ounce salmon portions
  • 1 handful Manzanilla olives
  • 1 handful mushrooms
  • 1/2 tomato, diced chunky
  • 1 big slurp of beer. I like a strong IPA but if you’re a sissy, use whatever. White wine would work too.
  • 1/2 lemon
  • 1 handful Feta cheese
  • 1/4 cup diced purple onions

The salmon’s just regular old salmon with salt & pepper. Sear it in a hot pan on both sides. Once it’s seared nicely, toss in the onions and let them soften.

De-glaze the pan with beer and let it simmer with the mushrooms, olives and tomatoes. Squeeze the lemon over it. As the tomatoes soften, they will create more (delicious) liquid in the pan.

When the tomatoes are soft, remove the salmon and schtick it on the squash. turn off the heat and toss in the Feta cheese. Flip it a few times, then dump the whole mess onto the salmon. Salt & pepper so it ain’t nasty.

Invite me over to drink the rest of your beer and enjoy!

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