Whiskey Sauce For Grilled Salmon Food

WHISKEY SAUCE FOR GRILLED SALMON

Steps:

• Mix first three ingredients together in sauce pan over low heat for 2-3 minutes.
• Pour over each piece of salmon and sprinkle parsley and serve.

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.

ROASTED SALMON FILLETS WITH IRISH WHISKEY

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.

GRILLED SALMON WITH DILL SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix mayonnaise, dill, mustard, and brown sugar in a bowl. Spread vegetable oil over salmon skin.
• Grill salmon skin-side down on preheated grill. Spread mayonnaise mixture over top of salmon and cook until salmon is easily flaked with a fork, 6 to 12 minutes.

SALMON AND WHISKEY SAUCE

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.

WHISKY CREAM SAUCE

Steps:

• Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
• Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
• Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.

GRILLED SALMON IN FOIL WITH HERBY GARLIC BUTTER

Steps:

• Prepare a grill for medium heat. Whisk 1 Tbsp. honey, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1 tsp. finely grated lemon zest in a small bowl to combine. Add 6 garlic cloves, finely chopped, 4 Tbsp. unsalted butter, room temperature, and 2 Tbsp. finely chopped dill and whisk again to combine (some lemon zest may remain separate and that's okay).
• Tear off a large piece of foil according to the length and thickness of salmon (15x15" or larger) and place on a rimmed baking sheet. Place one 1 lb. boneless salmon fillet, preferably skin-on, arranging skin side down if skin is on, in center of foil (the skin will stick slightly to foil and brown while the fish cooks; you want this as it will add to the sauce). Spread garlic butter over fish, then drizzle 3 Tbsp. fresh lemon juice on top. Carefully fold one side of foil up and over fish so lemon juice stays contained, then bring other sides up to meet it and fold together to seal, leaving about a 4" opening on top for steam to escape (this will help sauce reduce a bit).
• Place foil packet on grate and grill fish until opaque throughout and firm, 16-20 minutes. Transfer packet to a cutting board and let fish rest 5 minutes.
• Carefully open foil packet and cut fish in half. Transfer to plates; pour juices from packet over. Drizzle fish with remaining 1 Tbsp. fresh lemon juice, dividing evenly, and top with more finely chopped dill.