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
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
CEDAR PLANKED SALMON WITH WHISKEY MAPLE GLAZE
There is nothing comparable to the taste of freshly caught salmon, but to serve it planked.....is phenomenal!!! Out on the west coast, we get an abundance of salmon, so I am always looking for a different recipe. This recipe was published in our local paper from cookbook author Ronnie Shewchuk, Barbecue Secrets
Provided by Abby Girl
Categories High Protein
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Plank: Make sure that the plank has soaked for at least 1 hour and up to 24.
- Glaze: Combine the whiskey and maple syrup in a small saucepan, bringing the mixture to a low boil and reduce by about half. You should have a thick syrup that coats the back of a spoon. Add chilies and butter and stir until just combined. Set aside and keep warm.
- Season the salmon with salt, pepper and granulated onion. Pour the glaze over the salmon carefully. Let the salmon sit for 10 - 15 minutes at room temperature, until the rub is moistened.
- Preheat the grill on medium high heat for 5 - 10 minutes. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 - 5 minutes or until it starts to throw off a bit of smoke and crackles lightly.
- Reduce the heat to medium low. Season the plank with kosher salt and place the salmon, skin side down, on the plank. Cover the grill and cook for 15 to 20 minutes or until the fish flakes.
- Check periodically to make sure the plank doesn't catch fire and spray the burning edges with water if it does, making sure to close the lid afterwards.
- When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garish with remaining lemon cut into slices.
SALMON AND WHISKEY SAUCE
Here is a great way of of getting that special taste of Scotland with salmon (or many other fish). The quantities given below are sufficient for six people. As with most cooking, it is best just to use blended whisky rather than more expensive malt. Found at www.rampantscotland.com
Provided by evelynathens
Categories Scottish
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place all the ingredients for the poaching liquid in a pan and gently poach the salmon for 7-10 minutes or until the fish is cooked. Strain and reserve the poaching liquid.
- Place the salmon on a warm serving plate, cover and keep hot.
- Make the butter sauce by whisking the egg yolks and lemon juice together. Place in a heat-proof bowl and set over a pan of hot but not boiling water on a very low heat. Whisk until the mixture begins to thicken. Stir in the butter gradually, allowing a small amount to melt at a time. If any lumps appear in the mixture, remove the bowl from the heat and add a teaspoon of cold water before placing back on the heat.
- Once all the butter has been mixed in and the sauce is to the required thickness, remove from the heat and add in the three tablespoons of whisky and the three tablespoons of poaching liquid. Pour over the salmon and serve with fresh vegetables.
Nutrition Facts : Calories 254, Fat 17.4, SaturatedFat 10.5, Cholesterol 135.1, Sodium 120.8, Carbohydrate 4, Fiber 0.6, Sugar 1.6, Protein 1.7
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.
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