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It’s been absolutely sweltering this weekend! Summer is finally upon us here in the Peak District, just in time for the limited release of Wye, our Cucumber Pale Ale. The brewery boys tell me they peeled and chopped over a thousand cucumbers for this beer! This is definitely one of the stranger beers we brew here and it was perfect inspiration for this light summer dish. It’s an easy throw-together when you come home from work and it’s too hot for spending too much time preparing in the kitchen.

The beer itself is light, refreshing and suitably cucumber-ful, which works just great with the crème fraiche and the lemony marinade for the salmon.

INGREDIENTS

Serves 2

  • 4 skewers
  • 4 salmon fillets
  • 1 teaspoon Dijon mustard
  • 3 garlic cloves finely crushed
  • ½ teaspoon cayenne pepper
  • 1 lemon juiced
  • 1 pot of crème fraiche
  • 1 large handful of fresh basil

 

METHOD

  • Chop salmon into thick chunks. Mix Dijon mustard, garlic cloves, cayenne pepper & half of the lemon juice together and rub into salmon. Leave in fridge to marinate for 1 hour.
  • Finely chop basil and mix into crème fraiche along with the other half of the lemon juice. Leave in the fridge until needed.
  • Pre heat grill to 200C (Gas mark 5 / 375F)
  • Push salmon on to skewers. I used 4 metal skewers, if using wooden ones, make sure to soak them for roughly an hour before using.
  • Place salmon on oven tray and cook for around 15 minutes. Turn over half way through.
  • For a light lunch serve as it is, for a bigger option serve with side salad and pitta bread.