Sadly, I have only made this a couple of times. Unfortunately, I am the only one in my house that seems to enjoy fish but when I did make this I thought it was delicious. The only negative thing I have to say about it was that the original way it was presented was too spicy for my taste. I put in quotations the way I tweaked it and that for me made it perfect. The sauce was so yummy it could easily compliment other proteins such as chicken or pork. I got this recipe from one of my favorite cook books
Top Secret Restaurant Recipes 2 by Todd Wilbur
Ingredients:
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
lemon juice of 1 lemon (about 2 tablespoons) (to me the bottled juice taste just as good as the real deal)
2 tablespoons white vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper (1/2 teaspoon ground black pepper)
1/2 teaspoon cayenne pepper (1/4 teaspoon cayenne pepper)
1/2 paprika (1/4 paprika)
1/4 teaspoon garlic powder
4 8 ounce salmon fillets (without skin)
vegetable oil
Directions:
1. Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, them simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over.
2. Preheat barbecue grill to medium heat. Rub each salmon fillet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side.
(Preheat oven to 350 degrees Fahrenheit and season the salmon fillets to taste. Place the salmon fillets into a nonstick glass baking dish and cover the dish loosely with aluminum foil. Bake the salmon for 15 minutes per total pound of the fillets; for instance, if you have four 8 oz. fillets, plan on baking them for around 25 to 30 minutes. Internal temp should be 145 degrees F. Fish should flake easily when tested with a fork.)
*Serves 4
*I served this with a side of steamed mixed vegetables and rice.
-Candie Bradfield
Top Secret Restaurant Recipes 2 by Todd Wilbur
Ingredients:
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
lemon juice of 1 lemon (about 2 tablespoons) (to me the bottled juice taste just as good as the real deal)
2 tablespoons white vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper (1/2 teaspoon ground black pepper)
1/2 teaspoon cayenne pepper (1/4 teaspoon cayenne pepper)
1/2 paprika (1/4 paprika)
1/4 teaspoon garlic powder
4 8 ounce salmon fillets (without skin)
vegetable oil
Directions:
1. Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, them simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over.
2. Preheat barbecue grill to medium heat. Rub each salmon fillet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side.
(Preheat oven to 350 degrees Fahrenheit and season the salmon fillets to taste. Place the salmon fillets into a nonstick glass baking dish and cover the dish loosely with aluminum foil. Bake the salmon for 15 minutes per total pound of the fillets; for instance, if you have four 8 oz. fillets, plan on baking them for around 25 to 30 minutes. Internal temp should be 145 degrees F. Fish should flake easily when tested with a fork.)
*Serves 4
*I served this with a side of steamed mixed vegetables and rice.
-Candie Bradfield
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