Fish with an Asian flare! This sauce relies on the whiskey and adds a touch of Scottish to the Asian. Although this recipe would be simple to make during the weekdays, I mainly prepare this salmon when entertaining guests. Considering I am not a fish connoisseur and do not want to eliminate fish from my repertoire, I tend to search for ingredient combinations that are ambrosial and wholesome. The effortless mix of whiskey, garlic, ginger and pineapple gives a unique flavor to the preparation of the salmon, unlike other fish recipes. A highly requested recipe!
½ cup soy sauce
½ cup sugar
½ teaspoon ground ginger
2 cloves garlic, minced
2 teaspoons whisky
2¼ pounds salmon
freshly ground pepper
5 ounces crushed pineapple, drained
1. Preheat oven to 375ºF. Rinse the salmon and slice into 6-8 filets, set aside.
2. Add soy sauce and sugar to a medium pan. Bring to a boil. Add ginger, garlic and whisky. Reduce heat to low and simmer for 5 minutes. Remove half the sauce to a container to drizzle over the fish after it is cooked. Set aside. The sauce can be made in advance and rewarmed to make it pourable.
3. Brush a broiling pan or aluminum pan with olive oil.
4. Season the salmon filets with salt and pepper and place filets on the pan. Sprinkle 1 tablespoon of crushed pineapple over each filet. Drizzle 1 tablespoon of the soy sauce/whiskey mixture over the top of each fillet.
5. Bake uncovered for about 20-25 minutes, until the salmon is pink and slightly firm to the touch.
6. Place filets on a platter and drizzle with the reserved sauce before serving.