Difference between revisions of "Orange Maple Whiskey Salmon"

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[[category:Main Course]][[category:Salmon]][[category:ICSA 16: Don't Eat and Drive]][[category:Toast's Recipes]]
 
[[category:Main Course]][[category:Salmon]][[category:ICSA 16: Don't Eat and Drive]][[category:Toast's Recipes]]
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My grandfather always loved the rye (and salmon for that matter) and doing a maple glazed salmon appeals to the native side of my ancestry. I juiced it up with some fresh orange peel and a little bit of orange juice. The flavour was a wonderful sweet counterpoint to the softness of the salmon and this dish will be entering my regular rotation. I cheated a bit and just bought some preboned salmon from the local market since I couldn't get to the good fishmonger in time to make the meal, but prepare your personal salmon as you like it.
 
My grandfather always loved the rye (and salmon for that matter) and doing a maple glazed salmon appeals to the native side of my ancestry. I juiced it up with some fresh orange peel and a little bit of orange juice. The flavour was a wonderful sweet counterpoint to the softness of the salmon and this dish will be entering my regular rotation. I cheated a bit and just bought some preboned salmon from the local market since I couldn't get to the good fishmonger in time to make the meal, but prepare your personal salmon as you like it.
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[[image:icsatoastfish1.jpg]]
 
[[image:icsatoastfish1.jpg]]
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Note: Because the amounts vary depending on the amount of salmon you're cooking I haven't included measurements, it's fairly easy to eyeball though.
  
 
*Salmon for each person you're serving, remember that it's a VERY rich fish, so a small square will fill most people. I made three servings from this piece.
 
*Salmon for each person you're serving, remember that it's a VERY rich fish, so a small square will fill most people. I made three servings from this piece.

Revision as of 18:14, 16 January 2007


My grandfather always loved the rye (and salmon for that matter) and doing a maple glazed salmon appeals to the native side of my ancestry. I juiced it up with some fresh orange peel and a little bit of orange juice. The flavour was a wonderful sweet counterpoint to the softness of the salmon and this dish will be entering my regular rotation. I cheated a bit and just bought some preboned salmon from the local market since I couldn't get to the good fishmonger in time to make the meal, but prepare your personal salmon as you like it.

Ingredients

Icsatoastfish1.jpg

Note: Because the amounts vary depending on the amount of salmon you're cooking I haven't included measurements, it's fairly easy to eyeball though.

  • Salmon for each person you're serving, remember that it's a VERY rich fish, so a small square will fill most people. I made three servings from this piece.
  • Pure Maple Syrup, preferably quebec or vermont. Here I'm using the ontario variety they have at this house, but I'll be using my Sirop Quebecois when I go home again.
  • Rye Whiskey: I suppose you could use JD or Bourbon, but this is a :canada: dish so I'm using good old Rye, unfortunately I'm also using CC, because I forgot to buy a small bottle of something better, and I don't want to use my hosts good stuff.
  • Orange Peel: You can use just zest, but when I'm making a syrup with citrus I generally add a bit of zest, then throw some big hunks of the peel in there. As an added bonus chewing the peel after the syrup is done is tasty as hell.

Method

  • Create your salmon servings, I thought about doing rounds, but I couldn't find a ring in this kitchen and the piece wasn't of an ideal shape for it anyway. Try to make them roughly the same thickness so they cool at the same speed

Icsatoastfish2.jpg

  • Zest part of your orange then make a few long strips of peel as well.
  • Start the glaze by adding a generous pour of maple syrup to a bowl.

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  • Add a large shot of whiskey to the bowl and mix vigorously to combine

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  • Transfer to a saucepan on low heat, add zest, orange peel and a small amount of juice then cook until it thickens a it into a nice glaze, when it's ready it should coat the spoon and drip slowly off.

Icsatoastfish6.jpg

  • Oil a baking pan well and add salmon. Salt and Pepper fish to your taste.

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  • Using a brush (god these silicon ones are awesome, buying one as soon as I leave here) completely coat the salmon in at least 2 coats of glaze until it shines. Return the remaining glaze to the stove on super low and leave it to thicken a bit more for sauce purposes.

Icsatoastfish9.jpg

  • Cook at 375F until cooked throughout (depends upon the thickness of your fish) usually about 10-15 mins max for this size of piece. Salmon is pretty easy to tell when it's done though.
  • Remove, Plate and add extra glaze as desired... YUM!

Icsatoastfish10.jpg