This recipe started life as Whiskey Grilled Pork with Couscous from Bodyrock.tv. 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.
Ingredients
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
Directions
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.
Showing posts with label salmon. Show all posts
Showing posts with label salmon. Show all posts
Monday, 18 July 2011
Saturday, 9 April 2011
Honey Garlic Salmon with Roasted Asparagus
When I ran out of sake and couldn't make my beloved Miso Salmon, I came up with this as a substitute. When grilled on the BBQ, the honey creates a barbecue-like glaze that is just delightful. It's especially wonderful served with a strawberry, goat cheese, roast asparagus and cucumber salad, and a glass of rose for extra poshness. Happiest accident ever!
Honey Garlic Salmon
Ingredients
2-4 WILD salmon filets. Remember, farmed salmon is full of sea lice and failure.
1-2 Tbsp light tamari or soy sauce
1 tsp honey
1/2 tsp garlic powder (add more if you want a more potent flavour)
juice of 1/2 lemon
splash of olive or grapeseed oil
Directions
Mix all ingredients together and marinate salmon for a minimum of 1 hr. I find it tastes worlds better when the salmon marinates for 24 hours.
Grill or pan sear for 4 minutes on each side.
Enjoy with side of your choice. As a mentioned above, I love this with a light summer salad. If asparagus is in season, try roasting it. It's amazing. My husband says they are almost as good as French fries. This is my no-fail method:
Roasted Asparagus
Ingredients
1 bunch thin asparagus (not the fat spears), washed and trimmed. If using in salad, cut them in half horizontally so you have little half-spears.
drizzle of olive oil
pinch of sea salt
Directions
Preheat your oven to 400F.
Arrange the asparagus on a cookie sheet (you need a low-sided sheet pan to keep them from steaming), drizzle with olive oil and sea salt, and mix thoroughly with your hands. Pop them in the oven for 10 minutes on convection, or 12-14 mins on regular. They will be crispy and salty when removed, and can be served as-is, or mixed with a salad.
If you're looking for a wine to pair with this meal, I recommend a robust, off-dry rose. I used a La Frenz (BC) 2009 Rose (Rattlesnake Vineyard).
Honey Garlic Salmon
Ingredients
2-4 WILD salmon filets. Remember, farmed salmon is full of sea lice and failure.
1-2 Tbsp light tamari or soy sauce
1 tsp honey
1/2 tsp garlic powder (add more if you want a more potent flavour)
juice of 1/2 lemon
splash of olive or grapeseed oil
Directions
Mix all ingredients together and marinate salmon for a minimum of 1 hr. I find it tastes worlds better when the salmon marinates for 24 hours.
Grill or pan sear for 4 minutes on each side.
Enjoy with side of your choice. As a mentioned above, I love this with a light summer salad. If asparagus is in season, try roasting it. It's amazing. My husband says they are almost as good as French fries. This is my no-fail method:
Roasted Asparagus
Ingredients
1 bunch thin asparagus (not the fat spears), washed and trimmed. If using in salad, cut them in half horizontally so you have little half-spears.
drizzle of olive oil
pinch of sea salt
Directions
Preheat your oven to 400F.
Arrange the asparagus on a cookie sheet (you need a low-sided sheet pan to keep them from steaming), drizzle with olive oil and sea salt, and mix thoroughly with your hands. Pop them in the oven for 10 minutes on convection, or 12-14 mins on regular. They will be crispy and salty when removed, and can be served as-is, or mixed with a salad.
If you're looking for a wine to pair with this meal, I recommend a robust, off-dry rose. I used a La Frenz (BC) 2009 Rose (Rattlesnake Vineyard).
Friday, 4 March 2011
Miso Salmon
So there is no shortage of recipes out there for miso-glazed salmon. This one is not glazed. It's marinated. And it has booze. And I'm not very precise with my measurements. So enjoy!
Ingredients
WILD Salmon fillets. The not so wild ones are full of things like sea lice and failure (2, 4, however many you need. I buy my fish pre-cut at the store because I'm lazy)
2 heaping spoonfuls white miso paste
1/4 c soy sauce or tamari
juice of 1/2 lemon
1 tbsp honey
2-3 tbsp (or more) sake
Diretions
Mix all ingredients together and marinate at least 12 hours, or longer for extra yum. Grill salmon for about 4 mins per side, depending on the salmon's thickness.
Serve with your choice of sides, such as brown rice and salad. I had mine with a green salad and some sauteed kale. You don't know how to make sauteed kale? Well aren't you in for a treat. Here's how:
Wash a bunch of kale and cut into small pieces
Heat some olive oil in a large saute pan on low and throw in 2 cloves of minced garlic
Once you can smell the garlic, add the kale with a pinch of salt and move it around in the flavoured oil for a few minutes or until it's as done as you like. If you would like to steam it, but the lid on your saute pan and let it cook for a few minutes.
Kale should never be mushy. Mushy kale is why people hate kale.
Ingredients
WILD Salmon fillets. The not so wild ones are full of things like sea lice and failure (2, 4, however many you need. I buy my fish pre-cut at the store because I'm lazy)
2 heaping spoonfuls white miso paste
1/4 c soy sauce or tamari
juice of 1/2 lemon
1 tbsp honey
2-3 tbsp (or more) sake
Diretions
Mix all ingredients together and marinate at least 12 hours, or longer for extra yum. Grill salmon for about 4 mins per side, depending on the salmon's thickness.
Serve with your choice of sides, such as brown rice and salad. I had mine with a green salad and some sauteed kale. You don't know how to make sauteed kale? Well aren't you in for a treat. Here's how:
Wash a bunch of kale and cut into small pieces
Heat some olive oil in a large saute pan on low and throw in 2 cloves of minced garlic
Once you can smell the garlic, add the kale with a pinch of salt and move it around in the flavoured oil for a few minutes or until it's as done as you like. If you would like to steam it, but the lid on your saute pan and let it cook for a few minutes.
Kale should never be mushy. Mushy kale is why people hate kale.
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