Salmon with Whiskey Barbecue Sauce

Not even crazy people like us had the inclination to barbecue yesterday although we could have as it was a beautiful sunny day here on the coast unlike other parts of Oregon that are digging out from 4 days of snow and ice. Anyway, with a surplus of salmon still in the freezer and a selection of whiskey in the booze cupboard, I thought I'd whip up an indoor style barbecue instead of an outdoor one.

I don't know about you but when I think barbecue the sauce is the main focus because I'm just a saucy kind of person. This one claims a cup of the good stuff (I used Canadian Mist because you know who would have had a coronary if I'd used his good bourbon), along with brown sugar, catsup, vinegar, lemon juice and lots of worcestershire and dry mustard. Seasoned with salt and pepper, I simmered it on the stove for a mere 5 minutes just to incorporate the flavors and then let it mellow for a while in the refrigerator.

As for the salmon, I preheated the broiler, dried the outside of a one pound piece of salmon fillet, cut it into narrow pieces, seasoned it with salt and pepper and slathered a few tablespoons of sauce over each. Placed close together but not touching on a pan under the broiler, 10 minutes later we were chowing down. 

Served on a bed of lemon risotto, the salmon was tender and bursting with barbecue flavor...and not a hot coal or gas barbecue in sight. Good for us, huh. When you get a chance, give this sauce a try on almost anything, but it'll be perfect with pork ribs or chops, or on chicken too. 

Whiskey Barbecue Sauce from JBug’s Kitchen Antics adapted from Jack Daniels Cookbook

1 cup whiskey (I used Canadian Mist)

1/2 cup brown sugar

1 cup catsup

1 tablespoon Worcestershire sauce

1/4 cup vinegar

1 tablespoon fresh lemon juice

3 cloves garlic, minced

1/2 to 1 teaspoon dry mustard

Dash red pepper flakes

Salt and pepper to taste

Combine ingredients in a small saucepan. Bring to a simmer and cook, stirring constantly for 5 minutes. Transfer to a jar and refrigerate for a minimum 2 hours to allow flavors to develop.

Two years ago - Pudding Chomeur

Comments

[Lea Callais]

You are quite saucy! I like that!

[June]

Getting saucier with age too!

[Lorraine]

Bring on the sauce! It would be great on a burger too.

[June]

Oh ya, a burger or a spoon!