For the rub:
1 part bourbon of choice (We used Woodford Reserve)
2 parts sugar
Mix both well, spread out over a baking sheet, and allow to crystallize – exposed.
Take this mixture and cover:
4-6 oz cuts, wild Pacific salmon, skin on and carefully de-boned
Sear the salmon, skin-side down for 4 minutes. (The coloration will be creeping up the side of the filet.) Take a Brûlée torch and caramelize the sugared top-side, while still in the pan. Look at the sides of the fish. There should be a round, cooked patina, with a bolder, ocher-looking center. If appearing too raw, finish in a 400 degree oven. Serve with a smile.
On a side note, the intended side dish was my mistake. It was meant to be an orzo/Bourbon rehydrated apricot/almond pilaf. The almonds took two attempts(chefs learn to smell when things are finished in the oven – when nuts begin to smell, they are burned… Doh!) The orzo was undercooked. The apricots never had a chance. Oh well!
Article and Recipe Created by BourbonBlog.com Chef/Mixologist Stephen Dennison