1 tablespoon finely chopped fresh or 1 teaspoon dried tarragon
1 tablespoon sugar
3 tablespoons white wine vinegar
2 teaspoons capers
1/4 teaspoon salt
1 cup chopped onion
1/2 cup chopped carrot
1/3 cup chopped celery
2 (8-ounce) bottles clam juice
1 (12-ounce) bottle dark ale (such as Liberty)
1 bay leaf
8 (6-ounce) salmon fillets (about 1 inch thick), skinned
How to Make It
To prepare the relish, combine the first 8 ingredients, stirring well. Cover and chill.
To prepare salmon, combine 1 cup onion and next 5 ingredients (onion through bay leaf) in a Dutch oven; bring to a simmer. Cover and cook 20 minutes. Strain liquid through a sieve into a bowl; discard solids.
Return liquid to pan; bring to a simmer. Add salmon; cover and cook 5 minutes. Remove from heat; let stand 5 minutes. Remove salmon from pan; chill. Discard cooking liquid. Serve relish over salmon.