Last month I posted a salmon dinner. Our good friends had graciously shared their "just caught wild salmon" with us.
Today I am posting the "rest of the fish"...so to speak! Ha-Ha...
Today I am posting the "rest of the fish"...so to speak! Ha-Ha...
"There's Eric with Sammie!"
The recipe below is made with a Kentucky Bourbon Ale.
(See more info on this fine "Kentucky Bourbon Ale" posted below)
I love this Ale blend, the taste is awesome. So, I knew it would make a wonderful sauce for the salmon. After I tasted it, I knew it had to be shared!
Amazingly,... delicious!
(See more info on this fine "Kentucky Bourbon Ale" posted below)
I love this Ale blend, the taste is awesome. So, I knew it would make a wonderful sauce for the salmon. After I tasted it, I knew it had to be shared!
Amazingly,... delicious!
**The recipe for "Bourbon Beer Brussels Sprouts" is also posted today. You'll find it in Tastefully Yours; Vintage Recipes.
A great compliment to the Salmon dinner.
A great compliment to the Salmon dinner.
Say that one fast three times...LOL
1 Salmon filet (1 1/2 to 2 pounds)
1 bottle of Kentucky Bourbon Barrel Ale, use 2/3's of the bottle or approx. 8oz's if your bottle is 12 oz's large. (or a beer of your choice)
2 table spoons of brown sugar
1 heaping tablespoon of dijon mustard
2 tablespoons of prepared bacon jam.
It can be found at specialty stores, online or homemade. It is a reduction of brown sugar, onions and bacon cooked into a marmalade/jam compote. We were given jar as a gift from the neighbors.
I will post my homemade version before the holidays, so keep checking the blog...
3 pieces of bacon, cut into small pieces and cooked, keep bacon fat in the pan
1 tablespoon of butter
Garlic Pepper to taste
In a smal to medium sauce pan, cook the chopped bacon until crisp. Leave the drippings in the pan. Add the bacon jam, turn burner on simmer.
In a small pitcher or bowl mix; the beer, brown sugar, mustard. Mix well, then add to the sauce pan. Next add the butter. Season with the garlic pepper. Cook until blended, doesn't take too long.
Pour over the salmon steak, there will be excess sauce. Place in a preheated oven at 400 degrees for about 8-10 minutes. Then lower the oven to 350 degrees and cook for 3-5 minutes more. Remove salmon from the oven and let rest about 5 minutes before serving.
(Sugar will leave a very slight burnt smell. It's not burnt! But stay close to the oven, and gently baste in 5 minutes with sauce. Salmon cook quick, so dinner will be ready soon.)
Cooked & Resting....
Dinner is served!
I like my husband's style. This was his response at first bite;
"WoW...this is AWESOME!"
1 bottle of Kentucky Bourbon Barrel Ale, use 2/3's of the bottle or approx. 8oz's if your bottle is 12 oz's large. (or a beer of your choice)
2 table spoons of brown sugar
1 heaping tablespoon of dijon mustard
2 tablespoons of prepared bacon jam.
It can be found at specialty stores, online or homemade. It is a reduction of brown sugar, onions and bacon cooked into a marmalade/jam compote. We were given jar as a gift from the neighbors.
I will post my homemade version before the holidays, so keep checking the blog...
3 pieces of bacon, cut into small pieces and cooked, keep bacon fat in the pan
1 tablespoon of butter
Garlic Pepper to taste
In a small pitcher or bowl mix; the beer, brown sugar, mustard. Mix well, then add to the sauce pan. Next add the butter. Season with the garlic pepper. Cook until blended, doesn't take too long.
(Sugar will leave a very slight burnt smell. It's not burnt! But stay close to the oven, and gently baste in 5 minutes with sauce. Salmon cook quick, so dinner will be ready soon.)
I like my husband's style. This was his response at first bite;
"WoW...this is AWESOME!"
Quote, unquote...
~~~
Here's a statement about Kentucky Ale, from the side of Lexington Brewing Company's Ale container. See their website below!
From the barrels that once held the finest Bourbons in Kentucky, I present to you Kentucky Bourbon Barrel Ale. Each unique batch originates with handcrafted Kentucky Ale placed in freshly decanted bourbon barrels. Like a fine Bourbon that is aged to maturity in charred white oak barrels, the Ale absorbs the subtle flavors of the vanilla and oak that are so closely associated with the familiar flavor of a Kentucky Bourbon. Before removal, Ale from each barrel is sampled to ensure that the Ale is removed at the right moment, and only the finest batches are released. I hope you enjoy this unique Kentucky beverage, and remember that Kentucky Bourbon Barrel Ale, like most things in life, are best when shared with a friend.
Cheers,
Pearse Lyons
Lexington Brewing Company
Visit their website at:
www.kentuckyale.com
Cheers with Style...
All photograph's belong to NeeCee :)
The Kentucky Bourbon Barrel Ale Beer bottle and container are designed and owned by Lexington Brewing Company
1 comment :
ok loving the recipe and your blog sorry it took me a bit to make to you...but I am here =)
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