Walnut Crusted Salmon with Guinness Reduction is an easy dinner to make, yet is rather impressive. Wow your guests without breaking a sweat.
This Guinness Salmon recipe was my lunch one day last week (Oh yes, I like to spoil myself). I had just picked up a six-pack of Guinness Stout that morning, in preparation for creating some St. Patrick's Day recipes & well, I was hungry. I rarely eat beef, the standard protein match for this beer, so I chose salmon, one of the few seafoods that could actually stand up to stout.
My goal, start to plated in ½ an hour, without seeming like it & a great accompaniment to a pint of stout. The reduction has a bitterness to it from the Guinness, but the fats in the fish and walnuts, and the honey added to the reduction itself temper this. With a few swigs of our pint, it will all come into focus, and work.
The Walnut Crusted Salmon with Guinness Reduction was served with Horseradish Blue Cheese Buttermilk Mashed Potatoes & buttery peppered Brussel sprouts.
So why is it a healthy recipe? First and foremost, salmon & walnuts are some of the best sources of Omega 3 fats available. Now the Guinness, it is like red wine in that it is good for the heart and provides antioxidants & minerals. It is especially high in B vitamins and iron too. Sorry to disappoint, but no, the light beer you had last night did not share these benefits.
This salmon recipe is the perfect excuse to have Guinness in the middle of the day 🙂
Walnut Crusted Salmon with Guinness Reduction
- 2 wild salmon fillets or steaks
- ⅓ cup Walnuts chopped
- 1 cup Guinness Extra Stout
- 2 tbs honey
- 2 teaspoon apple cider vinegar
- ½ clove garlic
- ¼ teaspoon thyme
- generous pinch of Kosher salt
- a few grinds of fresh pepper
- Preheat oven to 325 degrees & line a baking pan or dish with foil and coat with non-stick cooking spray.
- Put the salmon on foil and top with walnuts. Press gently to secure the nuts.
- When oven is ready, bake the salmon for about 10 minutes.
- While salmon is baking, whisk reduction ingredients together, and put in shallow pan over med-high heat. Stirring frequently.
- Reduce until it coats a spoon well, but is thinner than maple syrup. Remove from heat. It will thicken a little more as it cools a little. The ends goal is the consistency of maple syrup.
- To serve, drizzle the reduction over the salmon and accompanying starch.
I have never been able to eat fish. It looks so good but for some reason, it doesn't agree with my taste buds. I really hope as I get older I will start to acquire a taste for fish.
That is a different way to pair up an ale with, really a great idea. Better than your standard beer battered fish fillets anyway 🙂
Looks awesome, Robin! I love salmon!
Jenn @therebelchick says
That looks AMAZING! I love salmon but it's so hard to find wild caught here in Miami, and when I do find it, it's uber expensive.
Liz @ A Nut in a Nutshell says
That's an absolutely beautiful looking dish, Robin!
Kelly @ Texas Type A Mom says
You had me at Guinness! My husband is so not a fan of fish but I think even he might be on board with this because it sounds amazing!
I want to like salmon, but just rarely ever like it. My b-i-l makes grilled salmon that I LOVE, though. Now this sounds good, so I'll give it a try1
Maryann @ Matthew's Puzzle says
This sounds lovely.
Robin (Masshole Mommy) says
It looks so good, but sadly I just don't like seafood.
Marcie W. says
I love the flavor of Guinness so this salmon would go over quite well!
Yum!!! looks delish!! I'm making salmon tonight 🙂
This looks so rich and delicious!
Wow this looks amazing and your photos are awesome!
Elaina- @atimeout4mommy says
This looks great!
That looks delicious. The only kind of fish my husband will eat is salmon so I might just make this.
YUM!!! I love salmon!