Beer Poached Salmon with Sauce Bellevue
TV 7 Morning Show — February 25, 2005

4-6oz skinless boneless “Icelandic” Salmon Filets
2 cups lager beer
1 lemon, sliced into 8 pieces
1 tblsp. butter
1/2lb shrimp, peeled and deveined
2 scallions, sliced
½ cup diced red bell pepper
1 tblsp. capers
1 clove garlic minced
1 cup sour cream
2 hard cooked eggs chopped
½ cup sharp cheddar cheese

In a large sauté pan heat the beer til boiling then add the salmon filets and lemon slices. In another sauté pan heat the butter and add the peppers and scallions. Sauté for 2-3 minutes and add the capers, garlic and shrimp. Cook until shrimp are pink and cooked through. Add the sour cream and eggs. Cook for 2-3 minutes and remove from heat. Salmon should take 10-12 minutes to poach. About the same time to prepare the sauce. Serve salmon over rice and ladle sauce over the fish.

Created: 28 September 2005