SALMON WITH BROWN SUGAR AND BOURBON GLAZE
This is a simple and delicious way to serve salmon. It is very pretty and good served with brown rice and fresh asparagus.
Provided by DEBOKC
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.
Nutrition Facts : Calories 561.1 calories, Carbohydrate 27 g, Cholesterol 129.6 mg, Fat 29.7 g, Protein 33.6 g, SaturatedFat 11 g, Sodium 188.8 mg, Sugar 26.7 g
BEST EVER SALMON SAUCE
I'm originally from the Pacific Northwest and consider myself a salmon purest. This is the ONLY sauce I will EVER serve with my very favorite fish.
Provided by tealdawg
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.
Nutrition Facts : Calories 215 calories, Carbohydrate 2.2 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 14.6 g, Sodium 729.2 mg, Sugar 0.5 g
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
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
MAPLE BOURBON SALMON
This maple bourbon salmon recipe is so easy, healthy and decadent. Great for a date night! You can add tomatoes to the topping if you'd like. -Diane Higgins, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place salmon in a shallow dish. Combine brown sugar, maple syrup and bourbon; pour over salmon; let stand 15 minutes. In a large skillet, heat oil over medium heat. Add salmon; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Add walnuts, green onions and bacon to skillet; heat through. Serve with salmon.
Nutrition Facts : Calories 475 calories, Fat 30g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 237mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 33g protein.
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.
ROASTED SALMON FILLETS WITH IRISH WHISKEY
Salmon fillets marinated in Irish whiskey and honey!! The cooked fillets will have a glazed look and a superb taste and texture. Irish whiskey has a slightly peppery taste. I have not tried this yet, will update later. Source: Food & Drink magazine Chef Lucy Waverman
Provided by Elly in Canada
Categories Canadian
Time 1h10m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter, or 4 hours refrigerated.
- Preheat oven to 450°F (230°C).
- Remove salmon from marinade and place on a rack over a roasting pan.
- Bake for 10 to 12 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.
- Place on 4 plates and serve.
Nutrition Facts : Calories 499.6, Fat 17.8, SaturatedFat 2.7, Cholesterol 165.4, Sodium 214.3, Carbohydrate 9, Fiber 0.2, Sugar 8.7, Protein 63.5
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