Pat salmon dry. Place in a large resealable plastic bag. Combine 1/4 cup canola oil, whiskey, 1 tablespoon dill, brown sugar, lemon zest, and salt; pour over salmon, Seal bag. Marinate in refrigerator for 1 to 3 hours.
Did you know you can marinate salmon in whiskey and then char it on the grill to create a flavorful salad? Well, now you know!
Servings and Ingredients
|4||(6-oz. each) salmon fillets|
|½ c.||Hy-Vee canola oil|
|¼ c.||Finagren's Irish whiskey|
|1 tbsp.||fresh dill, chopped, plus additional for garnish|
|2 tsp.||Hy-Vee brown sugar, packed|
|1 tsp.||lemon zest|
|¼ tsp.||Hy-Vee salt|
|¼ c.||Hy-Vee apple cider vinegar|
|1 tbsp.||Hy-Vee Dijon mustard|
|1 head(s)||romaine lettuce, halved|
|1 tbsp.||Gustare Vita olive oil|
|¼||red onion, thinly sliced|
|⅓ c.||candied pecans|
|Lemon, sliced, for garnish|
Things To Grab
- Paper towels
- Large resealable plastic bag
- Charcoal or gas grill
- Meat thermometer
- Silicone pastry brush
Preheat a charcoal or gas grill with greased grill rack for direct cooking over medium heat. Whisk together vinegar and mustard. Slowly add remaining 1/4 cup canola oil, whisking constantly; set aside.
Drain salmon; discard marinade. Grill salmon 5 to 6 minutes or until fish flakes with a fork (145 degrees), turning once halfway through. Brush romaine with olive oil; grill alongside salmon during the last 3 minutes, turning occasionally. Cut romaine into bite-size pieces; toss with red onion, tomato, dressing, and pecans. Serve with salmon. Garnish with lemon slices and dill, if desired.
Amounts Per Serving
- Total Fat: 50g
- Cholesterol: 95mg
- Sodium: 360mg
- Total Carbohydrates: 14g
- Protein: 37g
Hy-Vee Seasons September 2019