Pella Chronicle

January 28, 2013

Roasted Pistachio Salmon with Maple Whiskey Sauce


The Chronicle

Pella —

Ingredients

4 salmon filets
1/3 c whiskey (i use jack daniels) plus 2 tb
1/2 c butter

get recipes @ goboldwithbutter.com
1/2 c maple syrup
1/2 c brown sugar, light
1/2 c pistachio nuts, chopped, dry roasted
 

Directions

1
Marinate salmon in 1/3 cup whiskey in zip-lock bag for at least 2 hours in refrigerator. Preheat oven to 350 degrees.
2
Combine butter, maple syrup, brown sugar and 2 tablespoons of whiskey together in a saucepan. Cook on high heat till almost boil then simmer reducing heat until you have a thicker consistency, about 15 minutes. Reserve ½ of the mixture, set aside and keep warm.
3
Place salmon on a foil lined cookie sheet or baking pan sprayed with non-stick spray then lightly baste with the remaining whiskey sauce on both sides. Bake for 25-30 minutes, basting twice during the baking. Time in cooking may vary depending on the thickness of the salmon. Discard the used basting sauce.
4
Baste one last time with fresh reserve whiskey sauce and sprinkle with the roasted pistachios just before serving. Lightly drizzle with whiskey sauce and serve hot.



Perfect with a Rice Pilaf and/or Asparagus



Also, this works just fine WITHOUT the Whiskey if you don't want to cook with the liquor.