Ingredients
1 thick cut (1 1/2 inch) 1 lb filet wild-caught Alaskan king salmon
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon extra virgin olive oil
For sauce:
half a bottle of mahogany ale
2 teaspoons whole grain dijon mustard
3 tablespoons butter
1 teaspoon Old Bay
1/4 teaspoon sweet paprika
1 teaspoon crumbled dark chocolate
1 tablespoon grade A maple syrup
1 teaspoon lemon juice
1/4 teaspoon balsamic vinegar
Preparation
Preheat oven to 500º F. Melt butter in a small saucepan over medium heat. Add ale, Old Bay, paprika, dark chocolate, syrup, mustard, vinegar and lemon juice, stirring together. Bring to a boil, then reduce heat and simmer uncovered until the sauce is reduced to glaze consistency, about 15 minutes.
While the sauce is simmering, brush the olive oil onto a broiling pan. Combine the salt and pepper in a bowl, whisking together with a fork. Place the filet skin side down on the broiling pan, then lightly sprinkle the salt/pepper mixture over the flesh side facing up.
Bake the filet for 12 minutes at 500ºF. Remove the filet from the oven, then brush the flesh side with a coat of the sauce, reserving at least 2 tablespoons of the sauce for later. Return the filet to the oven and broil on high for another 5 minutes, checking on it periodically to ensure it doesn’t burn. Remove the filet from the oven and let rest for at least 3 minutes before slicing into two portions. Drizzle each portion with 1 tablespoon of the reserved sauce, taking care to ensure the sauce does not smother each portion. Serve immediately.
