Amelia Simmons, author of the first American cookbook, American Cookery (1796) called salmon
“the noblest and richest fish taken in fresh water.” Landlocked salmon were
once plentiful in New England. Steamed or poached salmon served with the
season’s first peas and potatoes was traditional Fourth of July fare in Early
New England. In a nod to the rabble-rousing patriot, I steamed salmon in Samuel
Adams Boston Ale. The result was moist fish, delicately perfumed with ale.
Traditionally, the salmon would be served with an egg sauce, like a
hollandaise. I served mine without, atop a bed of mashed potatoes with steamed homegrown sugar-snap peas, but I
thought the flavor might be improved by drizzling the whole with a bit of lemon
butter. The result reminded me of a deconstructed English fish pie.
*Ale-steamed salmon
1 to 1-1/2 pounds salmon, preferably wild
1 12-ounce bottle of ale
Salt and pepper to taste
Place salmon filets on a rack, skin side down, in a baking
pan in which you have poured the ale. Season filets with salt and pepper. Tent
pan tightly with aluminum foil and bake in a 325-degree oven for 30 to 40
minutes, or until fish is pale pink and flakes easily.
*Ale was readily available in the colonies. It was the
preferred beverage of the Pilgrims. Even children drank it.
