Maple Whiskey Salmon
Presented by Leaf Restaurant & Cigar Bar
- 1/2 cup Jim Beam Bourbon Whiskey
- 2 cups maple syrup
- 4 8-oz. salmon fillets
Bring bourbon to a boil in a small saucepan. Continue cooking at a low boil until reduced by one-fourth. Reduce heat to low. Slowly add maple syrup to evaporated bourbon, stirring until fully incorporated. Simmer until hot. Grill salmon until desired temperature. (The USDA recommends 145°F.) Plate salmon, pour maple whiskey sauce on top and serve. Recommended sides include garlic red skin mashed potatoes and grilled asparagus.
Note: Leftover sauce may be refrigerated and used with other dishes, from a topping for bread pudding to a glaze for pork tenderloin.
As seen in the Winter/Spring 2015 Issue
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