Bourbon Glazed Salmon

Johnny's Italian Steakhouse Recipe

Serves 1

Salmon and Sauce
1/4 cup olive oil
1 (8 oz.) salmon filet
3 ounces balsamic vinegar
1 ounce bourbon
2 tablespoons pecan pieces
2 tablespoons garlic cream sauce
1 ounce thin sliced red onion
1 ounce sliced button mushrooms
1 green onion stalk (garnish)

1 Idaho potato, large diced
1/4 cup olive oil
1 tablespoon diced yellow onion
salt and pepper
1/2 teaspoon dried thyme
1 tablespoon red pepper small dice (garnish)

Salmon and Sauce:  In first skillet begin searing salmon over medium heat with olive oil.  In second skillet, start reducing vinegar with pecans by half.  Next add bourbon and continue to reduce for about 2 minutes. Slowly add cream sauce so not to clump during cooking process add onions and mushrooms and cook long enough to soften. Place salmon on plate and pour sauce over salmon. Place green onion over salmon to garnish.

Potatoes:  Par boil potatoes, drain and dry. Heat skillet and oil to medium heat. Add potatoes and sear on all sides. Season with salt, pepper and thyme. When potatoes are 3/4 the way done add your onions. Place on another section of plate. Sprinkle red pepper over potatoes. To finish plate, steam or saute stir fry vegetables until done and fill in the plate.

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