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
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.
WHISKEY SALMON
This was adapted from a recipe by a Washington coast restaurant. You can use Scotch or something like Jack Daniels, which I used.
Provided by Outta Here
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Dredge fillets in flour, to coat both sides.
- In a large skillet, heat butter and oil until hot. Brown fillets slightly on one side. Add salt and pepper.
- Turn fillets over and add garlic, shallot, mustard and brown sugar. Cook for a few seconds.
- Add vinegar. Fillet should be browned on second side now. With fillet still in pan, deglaze pan with whiskey. Add orange juice. Swirl pan to mix ingredients.
- Reduce sauce until it begins to thicken. Add cream and cook until heated.
- Place fillets on plates and spoon some sauce over each.
- Garnish with grated orange zest or chopped green onions, if desired.
Nutrition Facts : Calories 766.2, Fat 37, SaturatedFat 16.9, Cholesterol 174.1, Sodium 151.9, Carbohydrate 34, Fiber 1, Sugar 6.6, Protein 38.6
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