Slowly getting back into the kitchen and it is such sweet sweet therapy for the mind and soul. During high-stress times, doing something with my hands is the best thing to keep me level-headed and present (after all, I don’t want chop my fingers off while my thoughts wander elsewhere). The love for working with our hands is one of the top qualities that the significant lover and I have in common, who I have to do a shout out to before I get down to the recipe business. Thanks a whole potato sack load to this guy:
From taking me whale-watching on the church of the sea to patiently waiting for the calm as 6 days of work turn into 7, he keeps it fun and simple. Enough mushy-mushy.
SO! If you didn’t happen to catch my status on Facebook, then you may not know that my teaser for this post was: Jack Daniels. Having taken an interest in whiskey and scotch, my pop passed me a bottle of:
Too sweet for him to drink and I still haven’t actually tried it in a glass, I started thinking up ways to use it. To get me started, Chez Spence had a great idea for whiskey-glazed salmon, check out the original post here, the cooking happens towards the end of the post. So are you with me to find out if “this whiskey glaze are a serious fucking match made in heaven” as Chez Spence says?
For my version I skipped the chutney; I wanted the whiskey to do the heavy lifting:
~ 2 salmon filets
~ 1/2 cup honey whiskey
~ 1 tbsp low sodium soy sauce
~ 1/2 tbsp brown sugar (I cut it down from Chez Spence’s)
~ 2 tsp whole grain Dijon mustard (I dig the extra texture)
~ sea salt and freshly cracked pepper
~ olive oil for the pan.
Preheat the oven to 400. Simmer the honey whiskey, soy sauce, brown sugar, and mustard until reduced so that it has thickened into a nice glaze, the flavors have combined. Get your salmon ready by seasoning with salt and pepper before browning both sides in a hot oiled skillet. Once browned, place your salmon on a foil lined baking sheet. Glaze those fishies up, covering the sides as well and pop in the oven for 5 minutes. I skipped the second glazing that Chez Spence performs when the fish is taken out of the oven. You have plenty of glaze to do so but I thought one brushing was perfect for the right amount of honey-whiskey to contrast against the natural tastiness of the fish.
I served the salmon over a bed of spinach (my attempt at sneaking in more veggies) with some goat cheese risotto and broccoli.
Try it out kids!