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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 1 tomato, chopped | ||
| 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
Directions
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.
Nutrition facts
Servings
660 Calories per serving
Amounts Per Serving
- Total Fat: 50g
- Cholesterol: 95mg
- Sodium: 360mg
- Total Carbohydrates: 14g
- Protein: 37g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 100%
0%
Potassium 25%
Recipe Source:
Hy-Vee Seasons September 2019