Sunday, 27 July 2008

Salmon Bake

For you eating delight: Dill Salmon bake, from Cathy at Keeping it Real. It sounded far better than what I had planned for dinner (left over moose and gravy over instant spuds) so I gave it a whirl. It was very, very good. @E, who lives on the lower Y-K, says she's heard of the recipe before, leading me to wonder: Why didn't anyone tell me before! :D Not the best beer to have with it, by the way. I'd recomend something a tad lighter, with out the bitter. Maybe something Macro (god forbid!). You're looking for a clean, light flavour to go with this, something that won't linger on the pallet too long before going on its merry way.


CabinDweller said...

I'd say Silver Gulch's summer weizen. (Although, frankly, I no longer consider this summer. Smells like fall. Feels like fall. Dammit.)

But the summer weizen is nice, a filtered Heffie, that wouldn't overpower a nice dish like this.

KC said...

I haven't had much from Silver Gulch - most of their brews are on my to-do list. I've been working my way down my wish list of Belgians the last little bit! But I fully intend to - I want to get some of their summer seasonals before they stop making them for the year!