Presented by Chef Margo Ackman, Sur La Table
Yield: 4 servings
3/4 cup Guinness stout
1/4 cup maple syrup
1 teaspoon Dijon mustard
2 tablespoons canola or vegetable oil
4 (5 ounce) salmon fillets, pin bones removed
Kosher salt and freshly ground black pepper
1 medium shallot, minced
2 tablespoons flat-leaf parsley, minced
1 lemon, cut into wedges
Preheat an oven to 400°F and position an oven rack in the middle.
In a small saucepan, add the Guinness, maple syrup and Dijon mustard and bring to a boil. Reduce the heat and simmer until mixture starts to thicken, about 5 minutes, remove from the heat and allow cooling slightly, about 5 minutes.
Place a large oven-proof skillet over medium-high heat and add the oil. Pat dry the salmon fillets, sprinkle with salt and pepper and set aside. When the oil just starts to shimmer, carefully add the salmon fillets, flesh side down, cook until golden-brown, about 4 minutes. Using a fish spatula, turn the salmon over, and using a silicone pastry brush, lightly coat the top of the salmon with the glaze, reserving any extra glaze.
Transfer the skillet, to the oven and continue to cook until the flesh is no longer translucent and begins to flake, about 5 minutes. Using a spatula, transfer the salmon to a plate and tent with foil, reserve the skillet and set aside.
pour all but 1 tablespoon of fat and return the skillet to the stove over medium heat add the shallot and cook until tender, about 2 minutes. Add the remaining Guinness maple mixture, scraping up any browned bits from the bottom of the pan. Bring the liquid to a boil, reduce the heat to low and simmer for 2 minutes or until the mixture coats the back of a spoon. Taste and adjust seasoning with salt and pepper. Remove the skillet from the heat, add salmon and coat top and sides of salmon with the glaze.