Summer Entrees Flavored with Beer

July 1, 2003 By Lucy Saunders

Pilsner-marinated Grilled Salmon

Serves 4

4 salmon steaks

1 tablespoon ground ginger

3 cloves garlic

2 tablespoons dry mustard

1 tablespoon sesame oil

2 tablespoons soy sauce

3/4 cup pilsner

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons brown sugar

2 teaspoons white wine vinegar

2 scallions, chopped

In blender, blend ginger, garlic, dry mustard, sesame oil and soy sauce until smooth. Add beer; whisk until combined. Place salmon steaks in glass baking dish; pour ginger mixture over steaks and coat well on both sides. Cover, refrigerate and marinate for at least 2 hours or overnight.

Prepare grill, or preheat broiler. Remove salmon from marinade and season with salt and pepper. Reserve marinade. Place salmon on grill or under broiler and cook, turning until nicely charred and cooked through, about 4-5 minutes per side.

While salmon is cooking, warm marinade in a small saucepan over medium heat. Stir in brown sugar and white wine vinegar; bring to a simmer. Cook 2 more minutes.

Place salmon on serving platter, sprinkle with chopped scallions and serve with marinade sauce alongside.

Per serving: 396 calories; 9 g carbohydrates; 22 g fat; 4 g saturated fat.

Grilled Shrimp Kebabs with Bock Beer BBQ Sauce

Serves 4

16 jumbo shrimp, peeled and deveined

8 red potatoes, halved

8 slices salami, halved

8 hot cherry peppers, halved and seeded

Bock Beer Drizzling Sauce

1/4 cup white vinegar

1/2 cup bock beer

2 teaspoons sugar

1/2 teaspoon crushed red pepper flakes

Bock Beer Marinade

1/2 cup prepared bottled barbecue sauce

1/2 bock beer

2 teaspoons hot sauce, or to taste

In a medium mixing bowl, whisk together drizzling sauce ingredients. Set aside.

In a shallow dish long enough to hold skewers, stir together marinade ingredients. Set aside.

Boil potatoes over medium high heat for five minutes. Drain.

Wrap each shrimp in a piece of salami. On four skewers, thread four shrimp, two potatoes and two hot peppers, alternating. Place skewers in dish with marinate, turning to coat. Refrigerate one hour, or up to 24 hours.

Prepare grill. Remove skewers from marinade, set on hot grill. Cook, turning, until shrimp is opaque and other ingredients are nicely charred, about 4 minutes per side. Just before removing from grill, brush skewers with marinade on both sides and turn once to char a bit more. Serve with Bock Beer Drizzling Sauce.

Per serving: 384 calories; 95 g carbohydrates; 11 g fat; 4 g saturated fat.

Recipes courtesy of the National Beer Wholesalers Association.