- 1 pound fresh salmon filets; You could also use Swordfish or Mahi Mahi here if you preferred
- 2 bottles of Simpson Spring Root Beer
- 2 tablespoon Extra Virgin Olive Oil
- 2 cloves garlic crushed
- Salt & Pepper
- Orange or Lemon Slices
- Fresh dill
Pour Simpson Spring Root Beer into a small saucepan and simmer until it has thickened and reduced to approximately 1 cup. This may take up to an hour.
Season the salmon with salt, pepper and crushed garlic. Heat a skillet over medium high heat. When it is good and hot, add the olive oil. Add the salmon, skin side up and sear it for 4 to 5 minutes, depending on the thickness of your filet. You are looking to brown the fish and to see the sides of the filet starting to cook. When this happens, flip the salmon over and cook for another 4-5 minutes or until desired doneness. You’ll know it is ready when the fish flakes easily with a fork.
Remove the fish to a plate and spoon the Root Beer glaze over the top before serving. Garnish with an orange or lemon slice and some fresh dill for a beautiful presentation.
This salmon pairs great with your favor couscous side and some steamed greens. We love it with broccoli or in the spring when the asparagus we grow out back is ready for picking!