Monday, 18 July 2011

Whiskey Grilled Salmon

This recipe started life as Whiskey Grilled Pork with Couscous from Since I can't eat pork, I substituted salmon because of its robust flavour. Now, hard liquor is also forbidden, but since we have a bunch of it that we can't drink, I use it in marinades. All the alcohol burns off when you cook it, anyway.

This tastes kind of like whiskey BBQ sauce, even though it doesn't have tomatoes or vinegar. Somehow, whiskey just lends itself to grilled meats. It's tough for me to describe, but suffice it to say this is delicious.


2 Tbsp whiskey (I used Rye, being Canadian and all)
2 Tbsp honey
Juice of 1/2 lemon
Splash of soy sauce
2-4 salmon filets


Combine the first four ingredients and let the salmon marinade in the yummy mixture for at least two hours, if not overnight.

Fire up your BBQ and grill for about 4 minutes per side.

I served this with a plain tossed salad, but it would work beautifully with rice, couscous, or quinoa as well.

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