WHISKEY SPIKED SALMON
This recipe for Whiskey Glazed Salmon combines an amazing combination of ingredients that will make you a fish lover for life.
Provided by Linda Rosario
Categories Entree
Number Of Ingredients 12
Steps:
- Use a large Ziploc plastic bag. Place the brown sugar, vanilla extract, whiskey, soy sauce, fresh ginger, lemon juice, garlic cloves and onions inside.
- Add the fish to the bag and let it sit there for two hours in a refrigerator. Turn it occasionally.
- Heat a nonstick pan over moderate heat. Use some cooking spray to coat the pan.
- Add the salmon and marinade to the pan.
- Cook the salmon for approximately five minutes on each side. The salmon will flake with a fork when done.
- Place a serving size piece on each plate and drizzle it with sauce. Top the salmon with scallions and chia seeds.
WHISKEY CARAMELIZED SALMON
This is a DELICIOUS, tasty, easy to make recipe for salmon. The sauce really makes the recipe. I seen it made on the local TV station and I made it the next day. The recipe comes courtesy Debra Stice & The Broiler Steakhouse. Note: The recipe calls for 1/2 cup regular brown sugar,I used 1/4 cup brown sugar Splenda also 1/4 cup butter(instead of 1/2 cup), with GREAT results.
Provided by Barb G.
Categories Savory
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Place butter and brown sugar in a large skillet over medium heat.
- When butter is melted, place salmon fillets in the pan & add whiskey; Be careful of flare-up.
- The sugar will start to caramelize & the alcohol will cook off; 2 to 3 minutes.
- Cook in the sauce until salmon flakes; this depends on the thickeness of the salmon.
- Serve sauce over the salmon ; garnish with lemon slices, Enjoy.
Nutrition Facts : Calories 1039.9, Fat 55.9, SaturatedFat 31, Cholesterol 225.2, Sodium 189.9, Carbohydrate 54, Sugar 53.5, Protein 46.5
WHISKEY-GLAZED SALMON WITH SALT-CRUSTED POTATOES
The savory snap of baby potatoes crusted in salt is just what you want with the subtle sweetness of this fish's glaze. The fish and the potatoes cook and come together at the same time in this fast meal. To achieve silky salmon without turning on the oven, gently cook it in a shallow pool of sauce that thickens to a syrup as it simmers. The potatoes, prepared using a technique from the Canary Islands, simply boil in generously salted water, then finish cooking with a splash of the liquid. When it evaporates, the salt that remains crusts onto the spuds. Shaking the pan vigorously helps the salt coat the potatoes evenly and sheds excess crystals. Serve with a salad or, after the glaze is scraped onto the fish, throw baby spinach into the still-hot skillet and stir to just wilt.
Provided by Genevieve Ko
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the potatoes: The potatoes should all be the same small size, about 1 inch in diameter, so cut any larger ones in halves or quarters. Place in a large saucepan with 4 cups water and add the salt. Bring to boil over high heat, then continue boiling until a paring knife slides through a potato easily, about 15 minutes.
- About 5 minutes before the potatoes are tender, start the salmon: Combine the sugar, whiskey and Worcestershire sauce in a large skillet, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Season the salmon with salt and pepper, then add to the skillet skin side down (or the flat side if the fillets are skinless). Reduce the heat to medium-low and simmer until the salmon becomes opaque about halfway up the sides, about 5 minutes.
- Meanwhile, carefully tip the saucepan into the sink to pour out all but about 1/4 cup cooking water, keeping the potatoes in the pan. Return the saucepan to the stove with the potatoes and a thin layer of cooking water at the bottom, and set over high heat. Cook, shaking the pan often, until the liquid evaporates and the potatoes are crusted in a fine film of salt, about 5 minutes. The pan should be extremely dry and coated in salt and the potatoes will sound crackly when shaken.
- Flip the salmon and continue cooking until just opaque from top to bottom and a paring knife slides through with almost no resistance, about 5 minutes longer. If you started with a 1-inch-thick fillet, this will be medium-rare. The timing will vary depending on the thickness of your fish and your preferred doneness. If you'd like, use tongs to peel off and discard the skin if there is any. The glaze should have thickened and be syrupy.
- Divide the potatoes and salmon among serving plates and drizzle any glaze from the pan over the fish.
GRILLED WHISKEY GLAZED SALMON
Steps:
- Gather the ingredients.
- Mix whiskey, soy sauce , orange juice, oil, and garlic in a medium bowl.
- Place salmon in a shallow dish and pour mixture over the top. Cover with plastic wrap and place in the refrigerator for 3 minutes to 1 hour.
- Preheat the grill for medium-high heat. Once heated, oil the grill grates to create a nonstick surface. Make at least 4 to 5 passes on the grates.
- Place the fish on the hot grill and cook for 5 minutes on each side.
- The salmon is done when it flakes easily, has faded in color, and reaches an internal temperature of at least 145 F. Carefully remove fish from the grill and serve.
- Plate the fish and serve with your favorite sides.
- Enjoy.
Nutrition Facts : Calories 595 kcal, Carbohydrate 3 g, Cholesterol 143 mg, Fiber 0 g, Protein 52 g, SaturatedFat 6 g, Sodium 1228 mg, Sugar 1 g, Fat 35 g, ServingSize 4 fillets (4 servings), UnsaturatedFat 0 g
SALMON WITH CARAMELIZED LEEKS
This is an adaptation from a few recipes I've enjoyed. Simple, elegant and delicious. I've served it for guests and picky teens with high praise.
Provided by SHERSHON
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
- Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
- Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
- Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.
Nutrition Facts : Calories 523 calories, Carbohydrate 20.3 g, Cholesterol 126.9 mg, Fat 30.4 g, Fiber 2.9 g, Protein 41 g, SaturatedFat 8.5 g, Sodium 399.4 mg, Sugar 8.9 g
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