Molasses Porter Glazed Salmon with Herb IPA Mashed Potatoes


For The Potatoes

  • 2 lbs russet potatoes, peeled and chopped
  • 6 tbs unsalted butter
  • 1/3 cup sour cream
  • 1 tsp salt
  • ½ tsp sage, minced
  • ½ tsp thyme. minced
  • ½ tsp rosemary, minced
  • 3 tbs Boulevard Heavy Lifting IPA


For the Salmon

  • 1 tbs olive oil
  • ¼ cup shallots
  • 2 tbs soy sauce
  • 1/3 cup Boulevard Bully Porter
  • 2 tbs molasses (not blackstrap)
  • ¼ tsp smoked paprika
  • ¼ tsp chili powder
  • ¼ tsp onion powder
  • 4 (4-6 ounce) Salmon fillets


To Make the Potatoes:

  1. Add the potatoes to a pot of lightly salted boiling water. Allow to boil until fork tender. Drain and return to pot.
  2. Add the remaining potato ingredients, stir and mash with a potato masher until well combined.


To Make The Salmon:

  1. Preheat oven broiler.
  2. Add the oil to a pot over medium high heat until hot but not smoking.
  3. Add the shallots, cook until softened and slightly browned, about 3 minutes.
  4. Add the soy, Porter, molasses, smoked paprika,onion powder and chili powder. Bring to a boil, stirring occasionally until slightly thickened, about 6 minutes.
  5. Line a baking sheet with aluminum foil. Spray lightly with cooking spray (or drizzle with vegetable oil.
  6. Place salmon on the foil, skin side down.
  7. Brush liberally with glaze.
  8. Broil for 3 minutes, re-brush with glaze, and place under the broiler for 3 more minutes. Repeat (re-brushing and broiling) until the salmon is cooked through and flakes easily with a fork.
  9. Serve over potatoes.