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creative_cooksRoasted Pistachio Salmon with Maple Whiskey Sauce
Ingredients
4 salmon filets
1/3 c whiskey plus 2 Tbsp
½ c butter
½ c maple syrup
½ c brown sugar, light
½ 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.
Ingredients
4 salmon filets
1/3 c whiskey plus 2 Tbsp
½ c butter
½ c maple syrup
½ c brown sugar, light
½ 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.
