Fish


                                             GRILLED SALMON


Ingredients

  • 2 pound salmon filet, skin on
  • 1 Tablespoon Makers Mark broubon
  • 1 orange, zested and sliced into rings
  • 1 cup kosher salt
  • 2 cups dark brown sugar


Method

Lay the salmon skin-side down on a cutting board. Remove any bones from the flesh and wipe clean of scales. Rinse the salmon with the whiskey and allow to air dry for 10 minutes.

In a bowl, combine orange zest, salt and sugar. Line a baking dish with plastic wrap, extending the wrap to allow for wrapping the salmon later. Sprinkle half of the salt mixture on the plastic wrap. Add the salmon and cover with the remaining salt mixture.


Lay the orange slices on top of the mixture. Wrap the salmon tightly in the plastic wrap and place in the back of your refrigerator for 48 hours.
Once cured, rinse the salmon in cold water. Place the salmon back into the refrigerator, uncovered, for 4 hours.



Bourbon Glaze Ingredients

  • 1 cup Makers Mark Bourbon
  • 1/3 cup brown sugar
  • ½ cup fig jam
  • 1 Tablespoon orange juice
  • 2 teaspoon Worcestershire sauce
  • ¼ teaspoon dried mustard
  • Pinch of garlic