This Whiskey Spiked Orange Salmon was directly inspired by the Orange Bourbon Salmon recipe I found in the new cookbook America’s Favorite Food. This cookbook features top recipes from the my recipes website, which compiles the recipes from seven magazines, including Cooking Light, Real Simple and Southern Living. One cool feature of the book is the Scan-It/Cook-It labels that enable you to access even more related recipes, information and media, on your smartphone (supports both Apple & Android). Like most cookbooks from this publisher the images are large, the recipes are easy to follow and it includes useful bonus tips.
Now, on to how I monkeyed around with the recipe, because as we all know, I can never leave well enough alone… and as usual I didn’t have all the needed ingredients on hand. To start, I didn’t have any bourbon, but I did have a little bit of Micheal Collins Irish whiskey. I was also out of lemons, so I used Ponzu sauce rather than soy sauce, and decided to skip the green onions and chives. The recipe was adjusted for one serving too, since my daughter wouldn’t be having any.
- 1 tbs Irish Whiskey
- 1 tbs orange juice
- 1½ tbs. Ponzu sauce
- 1 tbs brown sugar
- 1 clove of garlic (smashed, but not chopped)
- 1 wild salmon fillet (approx 6 oz)
- Whisk the whiskey, orange juice, Ponzu, and sugar togther. Drop in the smashed garlic.
- Pour into a zip top storage bag, and add the salmon.
- Allow to marinate in refrigerator for a minimum of 1½ hours (overnight is fine).
- Preheat the broiler or grill.
- While fish is cooking, microwave the remaining marinate for about 2 minutes. This will reduce it a little, cook off the alcohol and sterilize it so you can baste with it and pour some over finished dish.