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.
SALMON WITH MAPLE-DIJON GLAZE
Steps:
- Preheat the oven to 425 degrees F.
- Spray a parchment-lined casserole dish with nonstick spray and lay the salmon in it skin-side down.
- In a small bowl, whisk together the mustard, maple syrup, olive oil, thyme and cumin. Pour the mixture over the salmon, spreading to coat it evenly.
- Bake until just cooked through, 12 to 15 minutes. Transfer the salmon to a serving platter.
Nutrition Facts : Calories 213, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 231 milligrams, Carbohydrate 5 grams, Protein 23 grams, Sugar 3 grams
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.
ROASTED PISTACHIO SALMON WITH MAPLE WHISKEY SAUCE
This sauce is so decadently delicious! The maple flavor is far more prominent than that of the whiskey, which suited my palette just right. It's perfect atop the salmon, but would be wonderful on chicken as well.
Provided by Patricia Naveira
Categories Roasts
Time 2h30m
Number Of Ingredients 6
Steps:
- 1. Marinate salmon in 1/3 cup whiskey in zip-lock bag for at least 2 hours in refrigerator. Preheat oven to 350 degrees.
- 2. Combine butter, maple syrup, brown sugar and 2 tablespoons of whiskey together in a saucepan. Cook on high heat till almost boil then simmer reducing heat until you have a thicker consistency, about 15 minutes. Reserve ½ of the mixture, set aside and keep warm.
- 3. Place salmon on a foil lined cookie sheet or baking pan sprayed with non-stick spray then lightly baste with the remaining whiskey sauce on both sides. Bake for 25-30 minutes, basting twice during the baking. Time in cooking may vary depending on the thickness of the salmon. Discard the used basting sauce.
- 4. Baste one last time with fresh reserve whiskey sauce and sprinkle with the roasted pistachios just before serving. Lightly drizzle with whiskey sauce and serve hot. Perfect with a Rice Pilaf and/or Asparagus Also, this works just fine WITHOUT the Whiskey if you don't want to cook with the liquor.
CEDAR PLANKED SALMON WITH WHISKEY MAPLE GLAZE
There is nothing comparable to the taste of freshly caught salmon, but to serve it planked.....is phenomenal!!! Out on the west coast, we get an abundance of salmon, so I am always looking for a different recipe. This recipe was published in our local paper from cookbook author Ronnie Shewchuk, Barbecue Secrets
Provided by Abby Girl
Categories High Protein
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Plank: Make sure that the plank has soaked for at least 1 hour and up to 24.
- Glaze: Combine the whiskey and maple syrup in a small saucepan, bringing the mixture to a low boil and reduce by about half. You should have a thick syrup that coats the back of a spoon. Add chilies and butter and stir until just combined. Set aside and keep warm.
- Season the salmon with salt, pepper and granulated onion. Pour the glaze over the salmon carefully. Let the salmon sit for 10 - 15 minutes at room temperature, until the rub is moistened.
- Preheat the grill on medium high heat for 5 - 10 minutes. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 - 5 minutes or until it starts to throw off a bit of smoke and crackles lightly.
- Reduce the heat to medium low. Season the plank with kosher salt and place the salmon, skin side down, on the plank. Cover the grill and cook for 15 to 20 minutes or until the fish flakes.
- Check periodically to make sure the plank doesn't catch fire and spray the burning edges with water if it does, making sure to close the lid afterwards.
- When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garish with remaining lemon cut into slices.
MAPLE-BAKED SALMON
Salmon baked at a low temperature until medium-rare delivers a silky texture that tastes special enough to make it a festive centerpiece. This easy dish works any night of the week, since it comes together in less than half an hour. Maple syrup sweetens the glaze, which gets a savory pop from whole mustard seeds in Dijon. Even though salmon is naturally fatty, a dollop of mayonnaise adds extra richness while thickening the glaze to help it seal onto the fish. The herbaceous aroma of cilantro stems baked into the sauce brightens the dish, as do tender leaves scattered on top. Fill out your feast with any combination of steamed rice, roasted potatoes, green beans or salad.
Provided by Genevieve Ko
Categories dinner, lunch, snack, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove salmon from the refrigerator. Heat oven to 325 degrees.
- Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
- Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.
- Bake until a paring knife slides into the center with only a little resistance, 15 to 20 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven while in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving.
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