Hello, again, Patch readers.
For week two of my column, I’m going to share another old favorite recipe that is a perfect cure for the winter doldrums: bourbon salmon.
This fairly healthy (minus the brown sugar), semi-tropical treatment of salmon provides the ideal antidote to the winter food blahs. When you’re craving lighter fare that tastes almost candied, then this is your go-to dish.
I first sampled bourbon salmon from the prepared food counter of an upscale southern supermarket. When I returned to northern soils, I couldn’t find a substitute that passed muster, so I went online and found a close approximation to the recipe that I share with you today.
Feel free to customize yourself by adding a bit more booze for a stronger kick or drop in a squeeze of fresh lemon or lime for a bit more zest.
Serve with wild rice and a green, such as broccoli. Tropical drinks are optional, but might fully make you believe that you’re soaking up sunshine in Florida, rather than just microwave rays in your Queens kitchen.
Grilled Bourbon Salmon (Source: Food.com)
1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon Bourbon (I use Jack Daniels)
1/4 teaspoon fresh cracked pepper
1/8 teaspoon garlic powder
1/2 cup vegetable oil (I use olive oil)
1 lb salmon fillet
1. Combine juice, soy, brown sugar, bourbon, pepper, garlic powder and oil in a bowl.
2. Remove all skin from the salmon.
3. Place the salmon in a glass dish side by side. Pour some of the marinade over (reserve some for basting while grilling). Refrigerate for at least one hour, but a few hours will be even better.
4 Drain and grill over med.-high about 5-7 minutes per side or until fish flakes-basting with the reserved marinade. Feel free to use an outdoor grill, although a George Foreman grill works just as well.