Good Reads Library
Salmon Redux
Thanks for Blog Explosion and other such sites, this blog gets a lot more traffic than it did when I first posted this recipe. So since it is the time of the year to get really nice salmon, I am reprinting it.
This recipe comes from my favorite sister-in-law, who can cook up a storm. Years ago, there was an animated TV special for the popular comic strip "Cathy", and on the show Cathy's Mom took a pea, and with a few frantic motions, a multi-course meal appeared. The Man and I always joke that Nanay (my mother-in-law) does the same, and that Rosie too, can whip magnificent meals out of thin air.
I can't match up to them, but I'm working on it. Meanwhile, I'm writing down their recipes as fast as I can.......
Rosie's Bourbon & Brown Sugar Salmon
(I have no idea where my sister in law got this recipe, but it is fabulous!)
MARINADE: (This will marinate at least 2 lbs of fillets)
3 TBS of Bourbon (cheap bourbon works fine!)
2 TBS Soy Sauce
2 TBS Corn or Canola Oil
1/4 cup brown sugar
Combine ingredients in a gallon zipper bag--you can just pour everything into the bag and mix gently. Add salmon fillets and close bag. Make sure the fish is immersed in the marinade.
Open the bag to let excess air out and reclose. Fold the bag over until the fish is tightly packaged and secure with one or two large rubber bands. Seal it in a second bag or place it in a container, and refridgerate.Let the fish marinate AT LEAST 4 hours--though overnight or more is best.
You can also freeze it and cook it later--but if you do so,make sure to freeze the fish in a FLAT position.
Heat oven to 450 degrees.Remove fish from marinade. Discard the marinade.Place the fish in an oiled, broiler safe pan.
Bake about 15 minutes (double if fish is frozen)
When just about done (flakes easily and turns coral pink) remove from oven to broiler, or switch oven to broiler. Broil for 3-5 minutes, until the top browns nicely.
We eat this with rice (Filipino-American husband--of course we eat rice!) and I like a little butter and lemon with mine.
BTW, this tastes great cold too!
