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Serve with Coeur d'Alene Cellars Scarlet Lake.

2 cups chopped onion
1 cup chopped carrot
2/3 cup chopped celery
32 ounces clam juice
2 12-ounce dark ale
2 bay leaves
1 1/2 pound salmon fillets


1 1/2 cup chopped red pepper
1 cup chopped sweet onion
1 cup chopped celery
2 teaspoons dried tarragon
2 tablespoons sugar
6 tablespoons white wine vinegar
1/4 cup capers
1/2 teaspoon salt

Combine all ingredients but salmon in large pan.  Cover and simmer for 20 minutes.  Strain, save liquid.

Return liquid to pan, boil.  Add salmon, cover, and cook 5 minutes.  Let stand 5 minutes.  Remove salmon and chill.

Combine all ingredients and chill.  Serve over salmon.  Serves 6 to 8

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