Pan Seared Shoreline Salmon
Recipe courtesy of Rib Eye Jack's Ale House, Burlington. Visit them at ribeyejacksalehouse.com or call 905.633.9929
Pan Seared Shoreline Salmon
Pan Seared Shoreline Salmon

Pan Seared Shoreline Salmon

  

October 21, 2016

Recipe courtesy of Rib Eye Jack's Ale House, Burlington. Visit them at ribeyejacksalehouse.com or call 905.633.9929

Ingredients

5-7 oz Fillet of Fresh Salmon, (skin on with scales removed)

½ oz Olive Oil

2 oz Local Ontario Honey

½ oz Forty Creek Copper Pot Whisky

Directions

1Heat the olive oil in a skillet, season the salmon with salt and pepper, and then place the salmon skin side down in the pan.

2Cook for approx. 4 minutes until the skin is crispy, and then turn it over.

3While the salmon finishes cooking, add the honey and whisky and deglaze the pan for about 2 minutes.

4Remove the salmon from the skillet and pour the glaze over it when serving.

5Serve with your choice of rice, mashed potatoes, and fresh seasonal vegetables.

Who knew whisky and honey went so well together? This glaze can be prepared at a moment's notice and can be tailored to your own taste. We recommend using local whisky and honey, like Chef Derek does. You can try this dish on the Rib Eye Jack's menu this fall!

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