Sunday, July 26, 2015

Bourbon-basted salmon from this year's book club party

We had our annual book club summer party at the Scott's last Saturday for the second year in a row. For those of you who don't remember it, the Myers had the party two years back... the recipes were blogged back then, including my special shortbread cookies. I'm continuing the blogging tradition, but without hosting the party.

Steve and Sally cooked their wonderful Salmon recipe both of these years. Here are the details.

The recipe Steve uses is Bourbon Basted Salmon from the Junior League Centennial Cookbook.
We have used the wild caught or the aquarium-approved farmed fish from Costco although the original recipe calls for 6 skin-on fillets.

The important thing is the marinade:

1/4 cup packed brown sugar
3 T Bourbon whisky (We use Jack Daniels)
3 T chopped scallions
2 T soy sauce
2 T vegetable oil

Marinate in zip-lock bag for an hour or more (we do it overnight sometimes)
Grill about 5-7 minutes per side, basting with reserved marinade: the more you put on, the sweeter the fish.

There are some great tips on buying and cooking salmon available online, including Better Homes and Gardens. If you're lucky enough to have a great thermometer like a Thermapen, I'd cook the fish to 130 as opposed to the 140 they recommend in the article.