Akaroa Salmon Braised with Onions, Cassels Lager and Crushed Potatoes

Akaroa Salmon Braised with Onions, Cassels Lager and Crushed Potatoes

Recipe by Tony Smith


4 portioned 160-180g skinless Akaroa Salmon fillets

Salt and freshly ground black pepper seasoning

1 tablespoon good olive oil

1 medium sized onion, diced

2 even tablespoons Dijon mustard

2 even tablespoons liquid honey

Juice of one lemon

1 bottle Cassels lager + another to drink with the finished dish

30g butter


Crushed Potatoes

4 good sized potatoes

1 teaspoon salt

½ cup fresh parsley

50mls olive oil or 50g butter

A good grind of black pepper


Bring the potatoes to a simmering boil in salted water, simmer until cooked. Keep hot in the water until ready to use. When ready to serve you can peel or leave unpeeled, crush with a fork and mix in the olive oil/butter and parsley, season with a grind of pepper. Keep warm.


The Salmon

Heat a little of the olive oil in a pan, add the diced onion and cook until evenly coloured.

Season the salmon fillets on both sides with salt and ground pepper and place on top of the onions; continue to cook over a medium heat.


Mix together the mustard, honey and lemon juice, then whisk in the beer.

Pour over the salmon and onions, turn over the fillets and simmer gently for around 5 minutes to complete cooking.


Using a spatula take out the fillets, turn up the heat and reduce the beer sauce down a little until the bubbling stock thickens a little, turn off the heat and swirl in the butter.


Spoon a generous portion of crushed potatoes onto warmed plates, place on a rested salmon fillet and spoon over your lager sauce.

(Note; The potatoes can be prepared ahead of time and re-heated)

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