Jeremiah Doughty

This dish combines the best of both worlds: sweet and spicy salmon bites nestled on a creamy, malty mac n' cheese, all topped with a delightful crunch.

Wild Salmon Recipe

Part 1: Guinness and White Cheddar Mac n' Cheese

Ingredients:

• 1 lb elbow macaroni or other small pasta

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 3 cups whole milk, warmed

• 1 cup Guinness stout

• 1 tsp Dijon mustard

• 1/2 tsp smoked paprika

• 1/4 tsp black pepper

• Pinch of cayenne pepper (optional, for a subtle kick)

• 4 cups (about 1 lb) sharp white cheddar cheese, freshly shredded

• 1 cup (about 4 oz) Monterey Jack cheese or Fontina, freshly shredded (for extra creaminess)

• 1/2 tsp salt (or to taste)

• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain well and set aside.

2. Make the Roux: In a large, deep pot or Dutch oven, melt 1/4 cup unsalted butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is your roux). Do not brown.

3. Add Liquids: Gradually whisk in the warm milk, a little at a time, until completely smooth and no lumps remain. Continue whisking as the sauce thickens.

4. Incorporate Guinness and Seasonings: Pour in the Guinness stout, Dijon mustard, smoked paprika, black pepper, and cayenne pepper (if using). Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for about 5-7 minutes, or until the Guinness has cooked down slightly and the sauce has thickened to a consistency that coats the back of a spoon.

5. Melt the Cheese: Reduce the heat to low. Add the shredded white cheddar and Monterey Jack cheeses, a handful at a time, stirring constantly until each addition is fully melted and incorporated before adding more. Continue stirring until the sauce is smooth and creamy. Taste and add salt as needed.

6. Combine with Pasta: Add the cooked and drained pasta to the cheese sauce. Stir gently until the pasta is evenly coated. Keep warm while you prepare the salmon and onions.

Part 2: Hot Honey Salmon Bites

Ingredients:

• 1.5 lbs salmon fillet, skin removed, cut into 1-inch cubes

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp garlic powder

• 1/4 tsp paprika

For the Hot Honey Sauce:

• 1/4 cup honey

• 1-2 tbsp sriracha (adjust to your spice preference)

• 1 tbsp apple cider vinegar

• 1 tbsp unsalted butter

• 1/2 tsp red pepper flakes (optional, for extra heat)

Instructions:

1. Prepare the Salmon: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a medium bowl, toss the salmon cubes with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.

2. Bake the Salmon: Arrange the salmon in a single layer on the prepared baking sheet. Bake for 10-12 minutes, or until cooked through and flaky. Avoid overcooking to keep the salmon moist.

3. Make the Hot Honey Sauce: While the salmon bakes, combine honey, sriracha, apple cider vinegar, butter, and red pepper flakes (if using) in a small saucepan. Heat over medium-low heat, stirring constantly, until the butter is melted, and the sauce is well combined and slightly simmering. Remove from heat.

4. Toss: Once the salmon is cooked, transfer it to a large bowl. Pour the hot honey sauce over the salmon bites and gently toss to coat evenly.

Part 3: Crispy Fried Onions

Ingredients:

• 1 large red onion, thinly sliced into rings

• 1/2 cup all-purpose flour

• 1/2 tsp salt

• 1/4 tsp black pepper

• Vegetable oil, for frying

Instructions:

1. Prepare Onions: Separate the red onion sliced into rings.

2. Dredge: In a medium bowl, combine the flour, salt, and black pepper. Add the onion rings and toss to coat thoroughly, shaking off any excess flour.

3. Fry: Heat about 1-2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350-375°F (175-190°C).

4. Cook: Fry the onions in batches, being careful not to overcrowd the pan. Cook for 3-5 minutes, stirring occasionally, until golden brown and crispy.

5. Drain: Using a slotted spoon, transfer the crispy onions to a plate lined with paper towels to drain excess oil. Season lightly with a pinch more salt, if desired.

Assembly:

1. Plate the Mac n' Cheese: Spoon a generous portion of the warm Guinness and White Cheddar Mac n' Cheese into individual serving bowls (like the one in the photo) or onto plates.

2. Top with Salmon: Arrange the Hot Honey Salmon Bites over the mac n' cheese.

3. Add Crispy Onions & Garnish: Pile a generous amount of crispy fried onions on top of the salmon. Sprinkle with fresh chopped chives.

4. Serve: Serve immediately and enjoy!

Try More: Salmon Cakes w/ Cajun Mushroom Tartar