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| INGREDIENTS |
| 1/2 c |
whiskey |
| 1/4 c |
pineapple juice |
| 2 tbsp |
cider vinegar |
| 1 tbsp |
shallots, minced |
| 2 tsp |
paprika |
| 1 tsp |
garlic, minced |
| 1 tsp |
chipotles in adobo, minced |
| 1 tbsp |
honey |
| 1 tbsp |
tomato paste |
| 1 tbsp |
Worcestershire sauce |
| 1 stick |
unsalted butter, cold and cubed |
| |
salt and pepper to taste |
| 2 tbsp |
brown sugar |
| 2 tsp |
kosher salt |
| 1 tsp |
pepper |
| 1/2 tsp |
cumin |
| 1/4 tsp |
dry mustard |
| 1/8 tsp |
cinnamon |
| 4 |
4 oz. salmon filets |
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| RECIPE |
- Preheat oven to 350 degrees F.
- Combine whiskey through chipotles in small sauce pan; bring to a boil over medium-high heat and reduce until it is nearly gone.
- Stir in honey, tomato paste and Worcestershire.
- Remove from heat and whisk in butter a few cubes at a time, incorporating each amount each time.
- Transfer to glass bowl in warm bowl of water to keep warm; set aside.
- Combine brown sugar, salt and spices in small bowl; rub on top of salmon.
- Over high heat, sear salmon filets rub side down in 1 tablespoon olive oil in ovenproof skillet.
- When salmon has a nice crust (easy to release) turn over and finish off in oven.
- Serve with drizzle of sauce.
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| SERVING SUGGESTION |
SERVING SIZE:
1 filet with 2 tablespoons BBQ sauce
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
491 |
|
| Total Fat |
30 g |
|
| Sodium |
1100 mg |
|
| Total Carbohydrates |
16 g |
|
| Fiber |
1 g |
|
| Protein |
23 g |
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