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New Salmon Recipe
hello all,
Posted this on the blog, too, but on the off chance that it’ll get more attention and response, I figured I’d post it here too.
I was bored in one of my classes today, so I decided to write up what I thought might be a rather tasty recipe for a salmon fillet. As it turns out after testing the recipe, it’s actually the best salmon I’ve ever had. So, upon Chris? Suggestion, here it is, as I’ve made it.
Bourbon Cider Salmon
1 salmon fillet, skinless (4 oz)
1 tablespoon apple cider, preferably fresh pressed if you can find it locally
1 teaspoon bourbon (Basil Hayden’s)
2 lemon slices
1 bay leaf
olive oil
salt and pepper to taste
parchment paper
For the reduction:
1/3 cup apple cider
1 teaspoon bourbon
1/2 teaspoon sugar
4 whole black peppercorns
pinch of salt
Lay out parchment paper on cutting board or flat surface. Trim into a circle approximately 10? in diameter, depending on the size of your fillet. In the middle of the paper, place two lemon slices, then place bay leaf on top. Sprinkle lightly with olive oil before placing the salmon fillet down. Pour the cider and bourbon on top of the fillet and then season to taste. Fold the parchment paper in half over the top of the salmon, then beginning with one corner, fold repeatedly until the salmon is contained within a pouch of parchment. Using a stapler, staple the last end. Place into a 350 degree oven for 10-12 minutes. The parchment should be lightly browned around the edges. Let sit 2-3 minutes before opening the pouch.
For the reduction, combine all ingredients and, over medium heat, reduce volume by 2/3.
That’s about it. Pretty simple recipe, but quite excellent.
Thanks in advance
hello kody,
Actually, I’ve got the entire line of Small Batch bourbon in my apartment. I chose Basil Hayden’s because I prefer the lower alcohol content when cooking - tends to not overpower the other flavors if the alcohol doesn’t get sufficiently cooked out. I know that just the step up in alcohol volume from Basil Hayden’s to Knob Creek makes a huge difference in most of my baking. Would be interesting to see how Booker’s turns out, though. I’ll probably end up giving it a try with Knob Creek, Baker’s, and Booker’s soon, myself.
all the best
hello kody,
OK, I forwarded the recipe on to Noriko as she is my chef and told her to replace the Basyl Haydens with the Bookers we got left. I will let you know how that goes. Noriko can cook up some mean salmon so I am looking forward to this one.
all the best
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