145 Roadhouse 145 Salmon
Photo: KATHLEEN THOMPSON
Submitted by 145 Roadhouse
Ingredients
- Marinade
- ¾ C stone-ground mustard
- 2 Tbsp bourbon
- 1 Tbsp molasses
- ¼ C Worcestershire sauce
- ¼ C dried chives
- ½ Tbsp cayenne pepper
- ½ C brown sugar
- Salmon
- 4 (4-oz) salmon filets
- 2 Tbsp olive oil Bourbon-Molasses-Mustard Sauce
- ¾ C stone-ground mustard
- 2 Tbsp bourbon
- ¼ C dark molasses
- ½ C brown sugar
Directions
At least 30 minutes before cooking, combine marinade ingredients and add to medium bowl with salmon filets. Cover and refrigerate up to four hours. Meanwhile, combine sauce ingredients in bowl and whisk to combine. When ready to cook, remove filets from marinade and pat dry. Heat cast iron or other heavy-bottomed skillet on medium high and add oil. When oil shimmers, add salmon filets, skin-side down, working in batches if necessary. Cook about 5 minutes, until skin releases. Flip and cook another 1-2 minutes or until fish reaches desired doneness. Top with bourbon sauce (extra sauce will keep up to two weeks in refrigerator).
