Beer Pairing Recipe - Undercover Cucumber

Enjoy this Grilled Salmon with Caper lime dressing served with quinoa medley and a Persian cucumber feta salad. This simple yet delicious dish is the perfect pair for our known and loved brew, Under Cover Cucumber Blonde/Golden Ale!

Prep time: 15-20 minutes

Ingredients -

1 or 2 4-6 oz pieces of fresh salmon with skin on

salt and pepper

1 tbs of olive oil

1 cup of quinoa medley

1 3/4 cup water (or chicken stock for a richer flavor)

To prepare the Quinoa -

1. Using a pot, heat water or stock till boiling

2. While boiling, add the quinoa

3. Bring back to a boil and reduce heat to low and cover

4. Allow to simmer for around 15-20 minutes or until all liquid is absorbed

5. Remove from heat and allow to stand 5 minutes

To prepare the Salmon -

1. Using a medium sized skillet heat oil on medium high heat

2. Salt and pepper salmon and then sear the salmon skin side down first for 2 minutes on each side

3. Place salmon atop cooked quinoa

Ingredients for the sauce -

2 oz heavy cream

1 oz lime juice or 2 fresh lime wedges squeezed

1 tbs non parallel capers

1 tps fresh dill

1 tbs minced white onion

1 tsp butter

lemon and lime for garnish

salt and pepper

To prepare the sauce -

1. Using a small saucepan heat butter on medium heat

2. Add garlic, capers and onions

3. Sauté for 2 minutes until garlic and onions become aromatic and are slightly golden brown

4. Deglaze the pan using the lime juice and heavy cream

5. Allow to reduce by half (usually takes around 2 minutes)

6. Pour over cooked salmon and garnish with fresh dill and lemon lime twist

Ingredients for the salad -

1-2 persian cucumbers sliced

1/2 pint of cherry tomatoes split

1/4 red onion julienne

1/2 cup feta cheese

choice of dressing (we recommend a citrus vinaigrette or italian dressing)

To prepare the salad -

1. Either toss or dripping dressing over prepared vegetables and ingredients

2. Top with feta cheese and serve