Susan is a fellow golfing and skiing diva. At a recent tournament, Susan brought this gorgeous dish which we quickly handed off to our grill master with strict instructions not to overcook. This salmon is strong and bold. This is big flavor fish. Do not serve this at garden parties. It is much more suited for the night before a serious 9-hole golf tournament where everyone follows the rules. Along with this recipe Susan instructs us to eat well and laugh often. We complied.
Bourbon Salmon
4- 6 oz salmon fillets or steaks
3/4 cup bourbon whiskey (Maker's Mark used)
1/3 cups brown sugar, packed (Spenda brown sugar used)
3 Tablespoon honey
2 teaspoon soy sauce
1 teaspoon ginger
1/2 teaspoon black pepper
Rinse salmon & pat dry.
Gently place salmon in large plastic bag.
In small bowl stir together the rest of the ingredients.
Pour sauce over salmon in bag.
Marinate in refrigerator for 1 hour or more.
Salmon may come apart if marinated more than a day.
Spray grill with non-stick. Save marinade.
Place fish on the grill.
Grill fish for 8-10 minutes while brushing with marinade.
Make into a meal: Serve salmon atop slightly wilted spinach (which has been steamed or sauteed). A mild pasta such as pasta primavera would be nice too.
Wine: Pinot Noir or something a little more bold like Cabernet Sauvignon.
No comments:
Post a Comment