Molasses Stout-Glazed Salmon

Several times a year we visit dear friends in Omaha where our weekend is spent catching up on life, watching TV and movies, letting the kids play (i.e. run around like crazy people, taking the occasional head count as needed) and eating. In fact, my friend Amber and I spend a LOT of time planning our menus to maximize eating potential. To give you an idea of just how serious we are about the food, we started menu planning three weeks before our last visit. That's dedication, baby. We have had some memorable meals around their table, always a sumptuous collaboration between Amber and I. Case in point, this salmon dish. In an effort to incorporate more beer into my cooking repertoire (my doctor says I need more hops in my diet) I knew this recipe was a winner the moment I laid eyes on it. Salmon is broiled with a super simple glaze of stout beer (I used Tallgrass Buffalo Sweat), molasses and spices including smoked paprika for, well, a smoky flavor. When I found out Amber was game, we decided on two sides to go along with it: mashed cauliflower and a version of these jazzed up green beans. This was our dinner Friday night after arriving in what I like to call our "Oma-home" and it was just the thing we needed to start off our weekend of eating (and eating, and eating). Good friends, delicious food and plenty of laughs. There's no place like my Oma-home away from home and on days I wish I could click my ruby slippers together and be there I think back on our meals together and smile, knowing our next visit is just around the corner.

Molasses Stout-Glazed Salmon (adapted from thebeeroness.com)

1 T. olive oil

1 large shallot, minced

2 T. reduced sodium soy sauce

1/3 c. stout beer

2 T. molasses

1/4 t. smoked paprika

1/4 t. chili powder

1/4 t. onion powder

6 (4 oz.) salmon fillets

Salt and pepper

Place the oven rack on the top rung then preheat the broiler to high. Heat the olive oil in a medium skillet over medium heat then add the shallots and cook, stirring occasionally, until the shallots have softened, about 3-5 minutes. Add the soy sauce, beer, molasses, smoked paprika, chili powder and onion powder. Bring to a boil, stirring occasionally until slightly thickened, about 5 minutes. Line a baking sheet with foil, spray with cooking spray and place the salmon on the baking sheet. Season the salmon with salt and pepper then brush the glaze on each piece, distributing evenly and using all the glaze. Broil for 5 minutes or until fish flakes easily with a fork. Serve immediately.

6 servings (165 calories each serving) according to my calculator on loseit.com