Those who know me well know that I do NOT like to make fish at home. The smell is too terrible to deal with after the meal is over. But I do like a nice fish when dining out. However, I decided to put on my big girl panties and make a salmon dish at home. I know enough to know that you should always buy wild salmon and not farm-raised. But I was having one of those days and ended up buying the farm-raised kind by mistake for more money like $24 more money. Oops. Why would farm-raised be more money anyways?! Anyways, the sauce that I made smelled so so good. It almost seemed like candy and I couldn't wait to eat it. But what happens as we are finishing preparing the salmon...a crazy storm (yes, again) starts out of nowhere and the power goes out. Greaaat. We were lucky that it was pretty much cooked at this point but we couldn't see to get the sauce correctly on it or eat it for that matter. I'm pretty sure this was a fabulous meal from the smells but it wasn't the most enjoyable dining experience eating in the dark. The asparagus that I had on the side wasn't quite done cooking so it was a tad crunchier than I like. I'm just glad this happened tonight and not last night (our anniversary.) Oh yeah, Happy Anniversary to me. That dinner was great with no flubs. We ate at Local Three which was awesome.
Either way, I think this was a good recipe so I definitely wanted to share. Also, I thought the name that I gave it was kind of clever. Please humor me:
JD's Single Barrel Salmon
2 large salmon filets, skin off
1/3 cup orange juice
3 Tbsp Jack Daniels Single Barrel Whiskey
1/3 cup pure maple syrup
1/4 cup chopped bourbon pecans (you can find these at Whole Foods but regular pecans will work as well)
Season salmon with salt and pepper. Broil on a lightly greased pan for 5 minutes.
While salmon is cooking, prepare sauce. Combine orange juice, whiskey, and syrup in a saucepan over medium heat.
Take salmon out of oven and brush both sides with the sauce. Put salmon back in over for 7 more minutes. (It should flake.)
Add nuts to the sauce and cook on high until it forms a syrup. Pour sauce over finished salmon.