Recipe courtesy of Rib Eye Jack's Ale House, Burlington. Visit them at ribeyejacksalehouse.com or call 905.633.9929
Heat the olive oil in a skillet, season the salmon with salt and pepper, and then place the salmon skin side down in the pan.
Cook for approx. 4 minutes until the skin is crispy, and then turn it over.
While the salmon finishes cooking, add the honey and whisky and deglaze the pan for about 2 minutes.
Remove the salmon from the skillet and pour the glaze over it when serving.
Serve with your choice of rice, mashed potatoes, and fresh seasonal vegetables.
Who knew whisky and honey went so well together? This glaze can be prepared at a moment's notice and can be tailored to your own taste. We recommend using local whisky and honey, like Chef Derek does. You can try this dish on the Rib Eye Jack's menu this fall!
Ingredients
Directions
Heat the olive oil in a skillet, season the salmon with salt and pepper, and then place the salmon skin side down in the pan.
Cook for approx. 4 minutes until the skin is crispy, and then turn it over.
While the salmon finishes cooking, add the honey and whisky and deglaze the pan for about 2 minutes.
Remove the salmon from the skillet and pour the glaze over it when serving.
Serve with your choice of rice, mashed potatoes, and fresh seasonal vegetables.
