Orange Maple Whiskey Salmon - Revision history

Toast at 14:58, 4 June 2008

2008-06-04T14:58:44Z

Sam I Am at 05:53, 17 December 2007

2007-12-17T05:53:28Z

Toast at 18:17, 16 January 2007

2007-01-16T18:17:15Z

Toast at 18:14, 16 January 2007

2007-01-16T18:14:12Z

Toast at 18:12, 16 January 2007

2007-01-16T18:12:42Z

New page

[[category:Main Course]][[category:Salmon]][[category:ICSA 16: Don't Eat and Drive]][[category:Toast's Recipes]]

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==

[[image:icsatoastfish1.jpg]]

*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
[[image: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.
[[image:icsatoastfish3.jpg]]

*Add a large shot of whiskey to the bowl and mix vigorously to combine
[[image:icsatoastfish4.jpg]]

*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.
[[image:icsatoastfish6.jpg]]

*Oil a baking pan well and add salmon. Salt and Pepper fish to your taste.
[[image:icsatoastfish7.jpg]]

*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.
[[image: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!

[[image:icsatoastfish10.jpg]]

← Older revision		Revision as of 14:58, 4 June 2008
Line 1:		Line 1:
−	[[category:Main Course]][[category:Seafood]][[category:Salmon]][[category:Fish]][[category:Alcohol]][[category:ICSA 16: Don't Eat and Drive]][[category:Toast's Recipes]]	+	[[category:Main Course]][[category:Seafood]][[category:Salmon]][[category:Fish]][[category:maple]][[category:Alcohol]][[category:ICSA 16: Don't Eat and Drive]][[category:Toast's Recipes]]
	__NOEDITSECTION__		__NOEDITSECTION__

← Older revision		Revision as of 05:53, 17 December 2007
Line 1:		Line 1:
−	[[category:Main Course]][[category:Salmon]][[category:Fish]][[category:Alcohol]][[category:ICSA 16: Don't Eat and Drive]][[category:Toast's Recipes]]	+	[[category:Main Course]][[category:Seafood]][[category:Salmon]][[category:Fish]][[category:Alcohol]][[category:ICSA 16: Don't Eat and Drive]][[category:Toast's Recipes]]
	__NOEDITSECTION__		__NOEDITSECTION__

← Older revision		Revision as of 18:17, 16 January 2007
Line 1:		Line 1:
−	[[category:Main Course]][[category:Salmon]][[category:ICSA 16: Don't Eat and Drive]][[category:Toast's Recipes]]	+	[[category:Main Course]][[category:Salmon]][[category:Fish]][[category:Alcohol]][[category:ICSA 16: Don't Eat and Drive]][[category:Toast's Recipes]]
	__NOEDITSECTION__		__NOEDITSECTION__

@@ Line 1: / Line 1: @@
 [[category:Main Course]][[category:Salmon]][[category:ICSA 16: Don't Eat and Drive]][[category:Toast's Recipes]]
 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.
@@ Line 6: / Line 7: @@
 [[image:icsatoastfish1.jpg]]
 *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.