Salmon In Spicy Dark Ale Sauce

• 1 thick cut (1 1/2 inch) 1 lb filet wild-caught Alaskan king salmon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• For sauce:
• half a bottle of mahogany ale
• 2 teaspoons whole grain dijon mustard
• 3 tablespoons butter
• 1 teaspoon Old Bay
• 1/4 teaspoon sweet paprika
• 1 teaspoon crumbled dark chocolate
• 1 tablespoon grade A maple syrup
• 1 teaspoon lemon juice
• 1/4 teaspoon balsamic vinegar

1. Preheat oven to 500u0b0 F. Melt butter in a small saucepan over medium heat. Add ale, Old Bay, paprika, dark chocolate, syrup, mustard, vinegar and lemon juice, stirring together. Bring to a boil, then reduce heat and simmer uncovered until the sauce is reduced to glaze consistency, about 15 minutes.
2. While the sauce is simmering, brush the olive oil onto a broiling pan. Combine the salt and pepper in a bowl, whisking together with a fork. Place the filet skin side down on the broiling pan, then lightly sprinkle the salt/pepper mixture over the flesh side facing up.
3. Bake the filet for 12 minutes at 500u0b0F. Remove the filet from the oven, then brush the flesh side with a coat of the sauce, reserving at least 2 tablespoons of the sauce for later. Return the filet to the oven and broil on high for another 5 minutes, checking on it periodically to ensure it doesn't burn. Remove the filet from the oven and let rest for at least 3 minutes before slicing into two portions. Drizzle each portion with 1 tablespoon of the reserved sauce, taking care to ensure the sauce does not smother each portion. Serve immediately.

wildcaught, salt, black pepper, extra virgin olive oil, mahogany ale, whole grain dijon mustard, butter, bay, sweet paprika, chocolate, maple syrup, lemon juice, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/salmon-in-spicy-dark-ale-sauce-50111196 (may not work)