I created this recipe last night using Lucky Dog Hot Sauce Red Label. It came out pretty amazing, so I thought I'd share. And yeah - the picture is pretty meh - it was 9:00 when I cooked it & I wasn't hungry enough for side dishes.
Posted to my website this morning...the whiskey was for the recipe (Rye, in this case) - the beer was all me. lol
Japanese-style Baked Salmon
By Scott Z, Lucky Dog Hot Sauce
Recommended equipment:
1 Pyrex baking dish
Garlic press
Aluminum foil
2 Ramekins
1 qt Zip-Lock freezer bag (recommended)
Ingredients:
1 Lb fresh salmon Steak
¼ Cup soy sauce (low salt, preferably)
5 Tablespoons light Mayonnaise
3 & 1/2 Tablespoons Lucky Dog Hot Sauce Red Label*
2 Tablespoons top shelf bourbon/whiskey (or white wine as a substitute)
2 Tablespoons Extra Virgin Olive Oil
2 teaspoons rice wine vinegar
1/8 teaspoon finely-ground black pepper
1/8 teaspoon Coleman’s dry mustard
2 cloves fresh garlic
[background=rgb(246, 246, 246)]*For spicier results, use Lucky Dog Hot Sauce Orange Label instead of Red Label[/background]
[background=rgb(246, 246, 246)]Preparation Instructions:[/background]
Marinade
In Zip-Lock freezer bag, combine Soy Sauce, 1 ½ Tablespoons Lucky Dog Hot Sauce, Rice Wine Vinegar, Bourbon, Black Pepper, Coleman’s Dry Mustard
Seal bag & shake well to combine ingredients
Place salmon steak in bag, and re-seal, carefully pressing out as much air as possible to ensure salmon is submerged in marinade
Marinate for no more than 20 mins
Glaze & Garlic-infused Olive Oil
LDHS Mayonnaise Glaze: In a ramekin, combine remaining 2 Tablespoons Lucky Dog Hot Sauce with 5 Tablespoons Mayonnaise
Mix until thoroughly combined
Cover & set aside (keep refrigerated)
Garlic-infused Olive Oil: Pour olive oil into second ramekin. Using garlic press, crush garlic directly into oil. Stir and set aside for 20 mins
Cooking Instructions:
Preheat oven to 450 degrees Fahrenheit , with rack in center position
Line Pyrex pan with Aluminum foil
Spread garlic-infused olive oil to cover enough surface area of Aluminum foil so as to accommodate salmon steak. Include bits of crushed garlic as desired
Place salmon steak skin-side down on oil-coated Aluminum foil
Evenly coat top of salmon steak with Lucky Dog Hot Sauce Mayonnaise mixture
Place on center rack of oven, and bake at 450 for 18 mins
Recommended: Serve on a bed of wild rice with a portion of al dente steamed asparagus (seasoned with a squeeze of fresh lemon juice & a pinch of sea salt)
Serves 2-3
Enjoy!
(nom nom nom!)
Posted to my website this morning...the whiskey was for the recipe (Rye, in this case) - the beer was all me. lol
Japanese-style Baked Salmon
By Scott Z, Lucky Dog Hot Sauce
Recommended equipment:
1 Pyrex baking dish
Garlic press
Aluminum foil
2 Ramekins
1 qt Zip-Lock freezer bag (recommended)
Ingredients:
1 Lb fresh salmon Steak
¼ Cup soy sauce (low salt, preferably)
5 Tablespoons light Mayonnaise
3 & 1/2 Tablespoons Lucky Dog Hot Sauce Red Label*
2 Tablespoons top shelf bourbon/whiskey (or white wine as a substitute)
2 Tablespoons Extra Virgin Olive Oil
2 teaspoons rice wine vinegar
1/8 teaspoon finely-ground black pepper
1/8 teaspoon Coleman’s dry mustard
2 cloves fresh garlic
[background=rgb(246, 246, 246)]*For spicier results, use Lucky Dog Hot Sauce Orange Label instead of Red Label[/background]
[background=rgb(246, 246, 246)]Preparation Instructions:[/background]
Marinade
In Zip-Lock freezer bag, combine Soy Sauce, 1 ½ Tablespoons Lucky Dog Hot Sauce, Rice Wine Vinegar, Bourbon, Black Pepper, Coleman’s Dry Mustard
Seal bag & shake well to combine ingredients
Place salmon steak in bag, and re-seal, carefully pressing out as much air as possible to ensure salmon is submerged in marinade
Marinate for no more than 20 mins
Glaze & Garlic-infused Olive Oil
LDHS Mayonnaise Glaze: In a ramekin, combine remaining 2 Tablespoons Lucky Dog Hot Sauce with 5 Tablespoons Mayonnaise
Mix until thoroughly combined
Cover & set aside (keep refrigerated)
Garlic-infused Olive Oil: Pour olive oil into second ramekin. Using garlic press, crush garlic directly into oil. Stir and set aside for 20 mins
Cooking Instructions:
Preheat oven to 450 degrees Fahrenheit , with rack in center position
Line Pyrex pan with Aluminum foil
Spread garlic-infused olive oil to cover enough surface area of Aluminum foil so as to accommodate salmon steak. Include bits of crushed garlic as desired
Place salmon steak skin-side down on oil-coated Aluminum foil
Evenly coat top of salmon steak with Lucky Dog Hot Sauce Mayonnaise mixture
Place on center rack of oven, and bake at 450 for 18 mins
Recommended: Serve on a bed of wild rice with a portion of al dente steamed asparagus (seasoned with a squeeze of fresh lemon juice & a pinch of sea salt)
Serves 2-3
Enjoy!
(nom nom nom!)
