Salmon Poached In Wheat Beer

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   1. bring bacon, butter and scallion to temp at medium high in a saute pan just browning the bacon before adding the butter. so long as the bacon is lean, it will leave some nice residue in the pan, the beer will deglaze this residue, that is a good thing...

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   2. Add the beer and allow it to just boil before reducing the heat to a strong simmer.

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   3.add the salmon (skin side down) to the just under boil beer-y goodness. toss some sea salt on there and cover the pan. after three minutes, the fish should just begin to firm, flip it so that it's skin up. three more minutes.

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   pull the cover off. enjoy the fragrant steam. let the liquid reduce a spell, if you like your fish on the med-rare side, pull it and cover it lightly and set aside while you reduce.

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   4. reduce the liquid to about half it's volume.

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   5. pour that goodness on the fish.

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   6. eat like a champ.

No additional tips available.