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Title: Two Manhattan Salmon
Categories: Fish Alcohol Bbq Smoke Salmon
Yield: 4 Servings
| 1 | lb | Salmon steaks or fillets |
| 3 | oz | Sweet vermouth |
| 3 | oz | Bourbon |
| 1 | ds | Bitters |
| 1/2 | ts | Liquid smoke flavoring |
| 1 | ts | Cajun/Creole seasoning |
| 1 | ts | Fines herbes |
Combine 1-1/2 oz sweet vermouth, 1-1/2 oz bourbon, liquid smoke, seasonings and herbs in a resealable bag, shake well and add the salmon. Marinate the salmon, refrigerated, for a minimum of 1 hour. Combine 1-1/2 oz bourbon, 1-1/2 sweet vermouth, and a dash of bitters in a glass over ice. Garnish with a cherry. Enjoy this while the salmon is marinating, repeat if necessary. Fire up the grill. Grill the salmon over medium high heat turning once. You want the vermouth and bourbon to caramelize some so don't worry if it seems to be burning slightly.
Dave came up with this one after visiting a Lone Star Steak House. Barb liked the Sweet Bourbon Salmon there and asked Dave to try to come up with a version to make at home. She now demands that salmon to be made this way. This is also good on trout, especially steelhead.
Dave Hendricks http://www.enter.net/~bvdrangs/recipes.html
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