Bourbon Salmon - Updated

Forgive me, I cooked tonight with some Bullet for my Valentine playing in the background. I'm sure something will get knocked off the counter. Also, this is one of those rare times when I literally had everything a recipe calls for (score). However, that's usually a sign. A sign of misfortune, LATER.

Tonight's starring cast on Chef of Thrones:

Roslin caught a fine fat trout... err salmon. We went without the wolf pelts though. Arya wouldn't like that.

Please, just.. No.

So since I'm only eating one piece of fish, I need to halve the recipe. Google tells me a tablespoon is a half ounce, so the revised ingredients list is below:

• 1 Fresh Salmon Fillet
• 1 Tbsp extra virgin olive oil
• 4 Tbsp light brown sugar
• 2 Tbsp Bourbon
• 1 Tbsp soy sauce
• 1 Tbsp fresh squeezed lemon juice
• 1 clove garlic, minced
• 1 tsp grated ginger
• 0.5 tsp Kosher salt
• 0.5 tsp fresh milled pepper

To start, we need to mix everything from brown sugar on down in a sauce pan. This is easy enough except it requires mincing the garlic and ginger.

If life doesn't give you lemons, just have to hit up the bottle.

Prepare yourself for my fancy pants way of mincing garlic:

Not as good as this guy does it (holy $hit man), but my grater has never failed me yet... aside from trying to eat my finger.

God only know's how old this ginger is. I dug it out of the back of the crisper.

Anddd everything goes into the saucepan on medium low heat, to simmer for about 5 minutes until it starts to thicken up. I think the recipe used the word "nappe", whatever the f&*# that means. Oh yes, coats the back of the spoon... So I might have went a little heavy on the bourbon, cuz my nose was tingling once it started bubbling. But hey, all the alcohol burns off, right?  ¯\_(ツ)_/¯

Now on to the salmon. To start, we have to get some oil in the saute pan and get it heating up. Good thing my ultra expensive plastic bottle of olive oil from Kroger comes with an infallibly handy plastic popper thingy on the lid.... Well, it broke (AHA I knew it)!

What an asshole.

So tonight I improvised again (this time proud to announce without Google), and pretended it really was an ultra expensive, fine bottle of olive oil, and I opened it with the wine corkscrew. That's right, don't mess with me.

Sure looks like a tablespoon. Or was it only supposed to be a half? Oh well.

Heat your pan over medium high heat. I had my burner set just a smidge under half way. You might want to bump it up to just a smidge OVER half way.

It puts the pepper on its skin... Or else it gets the... salt again?

Now we have to prep the salmon. Season with salt and pepper to taste. Your pan should be nice and ready at this point, so go ahead and toss in mr. fish skin side down and brown or sear (actually, what do you call this for fish? I'm asking...) for 60 to 90 seconds each side.

Nope. Not going to show you how i managed to flip this giant bastard without messing it up. Best of luck to you. I did use a cast iron skillet for the saute pan, you don't have to but it just makes it so much easier to transfer to the oven for the big finish.

My oven mitt has a hole in it. I'm living dangerously.

Into the oven at 400 deg for 3-5 minutes. I went the full 5 because I don't think I had my pan hot enough when I seared each side. Wasn't quite enough crisp to it.

 Our finished fish with our finished bourbon glaze. Go ahead and pour that sucker over the fish...
 

Pro Tip: You know what, you actually want to remove your glaze from all heat and let it sit for a few minutes before pouring. Otherwise its bourbon marinade and runs right off your fish. Ooooops.

¯\_(ツ)_/¯  Still tasted good.

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The full recipe is below, I think I got it out of a magazine I picked up on the bourbon trail:

2 Servings:

Ingredients:
2 Fresh Salmon Fillets
1 oz extra virgin olive oil
4 oz light brown sugar
2 oz Bourbon
2 Tbsp soy sauce
2 Tbsp fresh squeezed lemon juice
2 clove garlic, minced
2 tsp grated ginger
1 tsp Kosher salt
1 tsp fresh milled pepper

For Bourbon Glaze:
1. Combine light brown sugar, Bourbon, soy sauce, lemon juice, garlic, ginger, salt and pepper, in a saute pan on medium heat. Be sure to stir the mixture frequently to keep it from scorching.

2. As the glaze reduces be sure not to allow it to get too thick (should take no longer than 5 minutes). Once it becomes nappe or coats the back of the spoon, it is done.

3. Place the saute pan on medium-high heat, then season the salmon with salt and pepper. Add the oil to the cold pan and as the oil heats and moves freely in the pan, place salmon inside.

4. Brown each side of the salmon for 60-90 seconds each side.

5. Take out of pan and place in a 400 F oven for 3-5 minutes, depending on the thickness.

6. Remove from oven and glaze with the Maker's Mark bourbon glaze and serve.

Crispy Bourbon Glazed Salmon

makes about 1/2 cup of glaze
1 pound fresh salmon
1 tablespoon coarse sea salt
1/2 tablespoon black pepper
3/4 cup bourbon
2/3 cup brown sugar
1 garlic clove, minced
1 teaspoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon honey
1/2 teaspoon ground mustard

Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.

Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet.  Broil for about 5-6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer.

Remove the salmon from the oven and brush it with the bourbon glaze. Add as much or as little as you would like. Feel free to use it as a dipping sauce too. The glaze can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.

http://www.howsweeteats.com/2011/03/crispy-bourbon-glazed-salmon/

Broiled Sockeye Salmon with Citrus Glaze

Ingredients
• 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
• 1/3 cup dark brown sugar
• 2 tablespoons lemon zest
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.

Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.

Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.

http://www.foodnetwork.com/recipes/alton-brown/broiled-sockeye-salmon-with-citrus-glaze-recipe/index.html