Bourbon and fish and bourbon and fish...

[pixel39]

So, if anyone cares, maple syrup, chicken stock, and JD make a lovely glaze for salmon. I should have simmered it down to something more approaching a glaze consistency, but other than that it was mighty tasty.

Comments

[envoy.livejournal.com]

Or if it was around enough ahead of time it might make a nice marinade.

[mhaithaca.livejournal.com]

That does sound good! I occasionally have Jack around for cooking, too... saner than using actual bourbon!

There was a splash of bourbon in this weekend's crock-pot dish, but none in last night's mustardy-asparagus-and-cod over linguine.

[ladybirdkiller.livejournal.com]

you're making me wish that I had more time to cook.
yum

[beeeej.livejournal.com]

Incidentally, when I use maple syrup in a salmon glaze, I always use Grade B rather than Grade A - it achieves a much better maply taste.

Plus the cats love it when I accidentally spill a little on the kitchen floor.

[ladymurmur.livejournal.com]

How do you do a glaze for salmon? Do you drizzle it over while it cooks? Add it after as a sauce?

It sounds luscious, but I wouldn't know how to go about trying this for myself.

[rustmon.livejournal.com]

DAMN tasty. I would have eaten it all, but I took my beloved out to dinner.

nummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmers.

(and the greyhound book ROCKS!)