We all think Thorny Devil is Australia’s best, favourite Beer, your Australian Craft Beer.
Thorny Devil, one of Australia’s most awarded craft beers, it is available online, at your local bottle shop and in your local craft beer bar, your pub, hotel, club and fine dining restaurant: if not, ask us and we will organise all.
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This grilled salmon dish is filled with the vibrant flavors of springtime from the creamy, lemony dill sauce to the garden fresh green onions. The zesty hop notes of the IPA come through in the fish making you even more happy for the warm weather. Pop one open and fire up the grill for this easy weeknight recipe.
2 salmon fillets
2 tablespoons butter, divided into 4 pads
2 green onions
2 lemons, one sliced and one for juice and zest
6 ounces IPA*
1 cup sour cream
1 tablespoon fresh dill weed, chopped
Salt and pepper to taste
To make this IPA grilled salmon with creamy dill sauce, combine sour cream, dill weed, lemon zest and lemon juice in a bowl. Season with salt and pepper. Chill until ready to serve and then dollop on the salmon.
Heat the grill to medium-high direct heat. While the grill is heating, create a tray with aluminum foil large enough to hold the salmon filets (you may need to double up on the foil). Crinkle in the corners so they’ll hold the liquid.
Place the filets in the tray. Season the filets with salt and pepper. Place butter pads, lemon slices, and green onion on the salmon. Pour IPA over salmon and seal with a top layer of aluminum foil. Place onto the grill and cook for roughly eight minutes.
Be careful opening as the salmon will be steaming hot.
*IPA – AMERICAN INDIA PALE ALE