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Showing 1-4 of 4
on February 18, 2011
I found this recipe in Todd Wilbur's book and was glad to see it posted here, too - it is a KEEPER! I increased the bourbon to 2 Tbs, and it was still very subtle in the finished salmon. The fish was only marinated for 2 hours and cooked in my HOT grill pan for just 4 minutes per side and rested 2 or 3 minutes. I did brush some reserved glaze on the salmon once or twice while cooking, and once more just before plating. It was delicious; everyone loved it...from my hubby who is not a big salmon fan to my three year old grandson. I used pineapple juice from a can of slices (in juice!) and grilled the pineapple along with the fish, brushing with the glaze, and served the salmon atop the fruit - very pretty. Served with twice-baked potatoes, asparagus, and garlic bread. Can't wait to try it on an outdoor grill this summer, with a bit of mesquite on the coals! Thanks for posting this, Stacey!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 26, 2009
I am not adding stars because I did not follow the instructions by grilling the salmon. That simply wasn't possible and I do not have a grill pan. That said when the fish is baked/broiled it takes on the most unappitizing appearence. The glaze bubble up on the fish in a milky like substance. The fish itself was rather tough after only 10 minutes on the oven. I do not blame the recipe because I did not follow the instructions. Just a word to the warning for those plannning on roasting or broiling this dish. The flavor of the actual glaze was very subtle, just a hint of sweet...no flavors other than that.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 03, 2008
I came hunting for this recipe, and am SO glad to find it! Thank you! It was fabulous! I used Jack Daniels and increased it to 1 cup, having seen a similar recipe online. I used salmon steaks and left the skin on, no problem. And marinated overnight. It was tasty! My son suggested reserving some of the marinade to put on afterwards, as desired, and reducing the overnight marinating time.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef 101 #1
on April 14, 2007
This was outstanding. And very easy. I left the bourban out and used olive oil. I served it with parsly potatoes and asparagus. Also, I served a cranberry pine nut cole slaw, in sub. for a salad. I can not wait to serve it again. Next time, I'll definately have guests. Oh, I sprayed the grill with pam.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (346 g)
Servings Per Recipe: 2