Pan Seared Shoreline Salmon
Recipe courtesy of Rib Eye Jack's Ale House, Burlington. Visit them at ribeyejacksalehouse.com or call 905.633.9929
Ingredients
- 5-7 oz Fillet of Fresh Salmon, (skin on with scales removed)
- ½ oz Olive Oil
- 2 oz Local Ontario Honey
- ½ oz Forty Creek Copper Pot Whisky
Instructions
- 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.