Preparation:
1. In a large nonstick skillet, heat the olive oil over medium heat until hot. Place the salmon, meaty side down, in the skillet and cook 1 minute. Turn carefully with a wide spatula.
2. Turn heat to medium-low. Add apricots, beer, 1 tablespoon lemon juice, salt and pepper. Cover the pan and cook about 12 minutes per inch of thickness, or until the salmon tests done in its thickest part. Baste occasionally with the cooking juices.
3. Remove the salmon from the pan and hold in a warm over, covered with a piece of aluminum foil.
4. Reduce the liquid in the pan to a few tablespoons. Add the butter, stirring into the sauce. Taste and add a little more lemon juice if necessary.
5. Spoon the sauce over the salmon and sprinkle with chives.
From "Famous Chefs and Other Characters Cook with Beer" by W. Scott Griffiths and Christopher Finch. |
