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"This is an homage to a dish that I had in San Diego at Eddie V's." "My mother-in-law is still talking about this dish 12 months later!"
*This recipe is for 2 Salmon fillets.
For the glaze you will need:
Fresh ginger, peeled and about the size of the top portion of your pinky finger
1 Tbsp. S&S Honey Ginger Balsamic
1 Tbsp. S&S American Whiskey
1 Tbsp. S&S Magic Mustard spice blend
1 tsp. S&S Lemon Extra Virgin Olive Oil
1 tsp. Braswell's Dill pickle mustard
The juice of one lemon
Combine all of the glaze ingredients in a food processor and blend. The glaze will be on the thick side.
For the Salmon:
Salt & pepper to taste
1 Tbsp. S&S Harissa Extra Virgin Oil
Instructions:
Preheat your oven to 350 degrees.
Prepare your salmon fillets, removing all bones, rinsing them and then season them with salt and pepper.
Using a brush, brush the glaze on the non-skin side of the salmon. Set aside.
Heat a cast iron skillet on the stove over medium-high heat.
Once the pan is hot, add the oil and allow it to heat up (about 2 minutes.)
Place the salmon fillets in the hot, oiled pan, skin side down.
Cover and cook at medium-high heat for 4 minutes. Then place in the oven, for 10 minutes.
Place the fillets underneath the broiler for 2 minutes at the end of the oven cook time.
Serve immediately. Not later immediaaaaately!
Spirits & Spice recipe by owner Kim Weiss.
