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Prep Time: 0 min
Cook Time: 0 min

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Ingredients

For 8 Servings

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3/4 cup finely chopped red bell pepper
3/4 cup finely chopped fennel bulb
1/4 cup finely chopped onion
1 tbsp finely chopped fresh or 1 tsp dried tarragon
1 tbsp sugar
3 tbsp white wine vinegar
2 tsp capers
1/4 tsp salt
1 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
2 (8-oz) bottles clam juice
1 (12-oz) bottle dark ale (such as liberty)
1 bay leaf
8 (6-oz) salmon fillets (about 1 inch thick), skinned

Directions

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1 To prepare the relish, combine the first 8 ingredients, stirring well. Cover and chill.
2 To prepare salmon, combine 1 cup onion and next 5 ingredients (onion through bay leaf) in a Dutch oven; bring to a simmer. Cover and cook 20 minutes. Strain liquid through a sieve into a bowl; discard solids.
3 Return liquid to pan; bring to a simmer. Add salmon; cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Remove salmon from pan; chill. Discard cooking liquid. Serve relish over salmon.

Directions

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1. To prepare the relish, combine the first 8 ingredients, stirring well. Cover and chill.

2. To prepare salmon, combine 1 cup onion and next 5 ingredients (onion through bay leaf) in a Dutch oven; bring to a simmer. Cover and cook 20 minutes. Strain liquid through a sieve into a bowl; discard solids.

3. Return liquid to pan; bring to a simmer. Add salmon; cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Remove salmon from pan; chill. Discard cooking liquid. Serve relish over salmon.

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