This Salmon marinade I got from my friend David. See his World famous (well almost) scones.
So many marinades cover up the flavour of the food. Marinating food can be done in many different ways. It is most of the time done with something that is a bit acidic like wine, vinegar. Using acidic liquids will make the food more tender as a rule.
Marinating with Soy sauce for example will add flouvers to your food.Try to experiment with different liquids, it is lots of fun and very tasty.
The Ultimate Salmon Marinade supposedly comes from a very famous fishing lodge here in British Columbia. It is so easy to do, and I guarantee you everyone will want a copy of this recipe. This recipe is for 4-6 lbs (1.8 - 2.7Kg) of Salmon.
Here are the ingredients:
- ½ cup ( 118 ml) canola oil
- 1/2 cup (118 ml) rye whiskey (you are reading it right, rye whiskey)
- 2 tbs (30 ml) soy sauce
- 2 tbs (30 ml) brown sugar
- 2 tsp (10 ml) garlic powder
- ½ tbs (7.5 ml) of ground black pepper
- 1 tsp of salt (optional)
Mix all the ingredients well in a glass bowl or better yet, shake them good in a glass jar. For salmon I use a side(s) of salmon rather then steaks and marinate flesh side down in a glass dish. Marinate for 2-6 hrs. Do not marinate too long. Seafood takes up the marinade faster then meat.
Preferably cook the salmon on the BBQ. To cook on the BBQ, clean grill and oil lightly then heat up the grill so it is sizzling hot. Put the whole salmon on the grill flesh side down for about 30 seconds. Then flip it over till desired donness of the fish. I like my salmon not fully cooked.
Wine Pairing and Recommendations:
For salmon marinated like this I really like a good Pinot Noir.
The Pinot Noir grape is grown mostly in the cooler region of the world, like the Burgundy region in France. California is also producing some wonderful Pinot Noir.
Canada (The Great White North) also has some world class Pinot Noir wines. Try a Pinot Noir from See Ya Later Ranch in the Okanagen Valley.
This wine is described as follows: "One may notice an essence of strawberry, cherry and vanilla on the nose followed by overtones of bright, red fruit followed by undertones of a soft, round mouthful of vanilla".