Posted by Ann on April 11, 1998 at 09:41:24:
Sweet Bourbon Glazed Salmon
Stephanie
1 head of garlic
1 Tbl. olive or vegetable oil
2/3 cup water
3/4 cup pineapple juice
1/2 cup teriyaki sauce
1 Tbl. soy sauce
1 1/4 cups brown sugar
3 Tbl. lemon juice
3 Tbl. minced white onion
1 Tbl. bourbon whiskey
1 Tbl. crushed pineapple
1/8 tsp. cayenne pepper (a key ingredient, don't omit)
2 salmon filets, about 1 pound each
Cut about 1/2" off of the top of the garlic. Cut the roots so the garlic will sit flat. Remove the papery skin from the garlic, but leave enough on so the cloves stay together. Put garlic in a small casserole dish or baking pan (or garlic roaster if you have one), drizzle oil over it, and cover with lid or foil. Bake in a preheated 325º oven 1 hour. Remove garlic and let it cool until you can handle it.
Combine water, pineapple juice, teriyaki sauce, pineapple juice, and brown sugar in a medium saucepan over medium-high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.
Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out (tip: oil fingers first to help prevent sticking). Measure 2 tsp. into the saucepan and whisk to combine.
Let mixture simmer 35-45 minutes or until sauce is reduced by about half and is slightly thick and syrupy. The sauce does thicken a little more upon standing.
Spray grill with non stick cooking spray. Grill salmon over medium coals 5 to 6 minutes per side, or until fish flakes easily. Generously baste sauce over salmon the last few minutes of cooking.
Yield: 4 servings. (Store any unused sauce in refrigerator).