Generally speaking, Salmon would be paired with a more robust beer, given the flavor and intensity of such fish. This pairing came to me though, given the rustic flavor of a Farmhouse Ale, which matched and complemented the Salmon quite well. Below is a brief overview in the preparation of the meal.
   Start with a 6-8 oz. portion of salmon, your choice of type. Spread a light coating of mayonaise over the top of the fish, I use Hellman’s Canola, then sprinkle with onion powder and Dinosaurs Foreplay Rub. Bake for around 30 mins., check temp. continually around 25 mins. and remove from oven at 140ºF. 
   You’ll want to use fresh broccoli, start by rinsing in cold water and patting dry. Cut the crowns from the stems, I had about 5-6 crowns medium per person. Boil until fork tender, about 5 minutes. Remove from heat and drain, add butter to taste.
   I cheated here, prepared from a box, follow directions on the package.
   All the flavors seemed to compliment one another quite well, although the rice was a bit salty for my taste. The beer matched the fish quite well, a little bite of fish followed with a swig of Hennepin, delicious. Farmhouse Ales are quite rustic, unrefined Belgian style beers, a rebirth of beers brewed by, yes, farmers. You can easily alter this recipe in any way, substitute here and there, perhaps a baked potatoe instead of rice or preparing your fish in another manor. I just recommend the Hennepin with salmon.


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