Looking for an original idea for the grill? Salmon with whisky is just perfect!
Ingredients
- 700 g salmon fillet (skinless)
- 125 ml pineapple juice
- 1 tablespoon grated ginger root
- Jack Daniel’s Sauce
- 1/2 large onion
- 1 clove garlic
- 1 tablespoon olive oil
- 100 ml red wine vinegar
- 150 ml pineapple juice
- 60 ml Jack Daniel’s whisky
- 60 ml light soy sauce
- 80 g brown sugar
- A pinch of cayenne pepper or paprika
- 1/2 tablespoon butter
- 1/2 teaspoon cornstarch
Salmon Spice Mix
- Equal parts (a pinch each): turmeric, ground cumin, cinnamon, red pepper, coriander
Additional
- 125 ml millet
- 1 fresh pineapple
- 1 fresh broccoli (or frozen pack)
- Fresh chili
Preparation Prepare the salmon: Remove the skin from the fillet, rinse under cold water, and pat dry. In a wide container, pour pineapple juice, add grated ginger, and mix. Place the salmon in the marinade, coat it well, and leave for 1 hour, turning halfway through. Jack Daniel’s Sauce: In a saucepan, sauté finely chopped onion and grated garlic in olive oil until translucent. Add vinegar, pineapple juice, whisky, soy sauce, sugar, and ground pepper. Simmer over low heat for about 15 minutes. Stir in butter and cornstarch (through a sieve) at the end, and mix well. Grilling the salmon: Remove the salmon from the marinade (discard the marinade), then rub with the spice mix and grill on a grill pan or bake in an oven with grill function (high heat, about 12 minutes, on the top rack). Towards the end of grilling, brush with maple syrup for a nice glaze. Sides: Rinse millet with cold water (proportions 1:3) and cook covered over low heat for about 15 minutes until all water is absorbed. Slice pineapple, brush with maple syrup, and grill for 2-3 minutes on each side until browned. Cook broccoli in salted water until tender. Pour Jack Daniel’s sauce over the grilled salmon. Serve with cooked millet, broccoli, and grilled pineapple slices sprinkled with finely chopped chili.
