Oh you're welcome mamalou and thanks for reporting back on your results! The recipe of course was not my invention but was taken from a low glycemic index cookbook written by a fellow Canadian, Rick Gallop, who helped me lose 25 lbs last year with his recipes and advice.

I agree, that dish tastes good to those of us who love

SharonCb

Here is a link that might be useful: The GI Diet Green Light Cookbook

I did see the source link on your original post. Unfortunately, I could not find that book for sale here in the U. S. to check out his other recipes.

I could stand to lose 25 lbs myself!! :o)

If you're interested, that book is being re-issued in paperback in December. You could pre-order from Amazon Canada or you could order a used copy right now from Amazon UK. I've ordered from both Amazon sites and even with the extra shipping some books are cheaper.

Carol

Would you please re-post this recipe? It looks like one my guys would love and since salmon is soooo healthy I am always looking for new ways to make it for them

Thanks

Alexa

Here you go Alexa. It's also a favourite of ours:

Serves 4 - 6

1/2 cup (4 fl. oz) (120 ml) Scotch whisky
1/2 cup (4 fl. oz) (120 ml) freshly squeezed orange juice
4 TBSP soy sauce
5 - 6 TBSP olive oil
1 TBSP freshly ground black pepper
2 cloves garlic, crushed
2 1/4 lbs (1 kg) salmon fillet, skin on

1. Whisk together the orange juice, whisky, soy sauce, olive oil, pepper and garlic and put into a baking dish measuring 9 x 13 inches,
(23 x 32 cm).

Cover with plastic film and put in fridge for 6 - 8 hours.

2. Preheat a grill or barbecue. Remove the salmon from the marinade and place skin side down on the rack. Cook over a medium high heat for 10 - 13 minutes (if using a barbecue, cover with the lid) or until salmon just flakes with a fork. Be careful not to overcook.

Source: Adapted from: Rick GallopÂs GI Diet Green-Light Cookbook

My comments: this was such an easy recipe . I baked it on a tray in my little countertop oven. The salmon marinated for 24 hours in the fridge due to a change of plans and the marinade was so tasty that after the salmon was removed I put the rest of it in a small saucepan, quickly boiled it up for a minute and we spooned it over the fish at the table.

Source: Rick Gallop's GI Diet Green-Light Cookbook

Alternate photo from 20 April 2007:

SharonCb

I should have added this one as well Alexa, which I posted
again today to another thread:

1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
4 (6-ounce) salmon steaks or fillets
2 teaspoons honey
3 teaspoons olive oil, divided
8 cups spinach leaves
1/2 teaspoon minced peeled garlic
2 cups red seedless grapes, halved
1/2 cup dry red wine

1. Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture.

2. Heat 2 teaspoons of olive oil in a nonstick skillet. brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes.

3. Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon on spinach; top with grape sauce.

Recipe Source: California Table Grape Commission

SharonCb

Sharon - This sounds really interesting! How pronounced is the scotch flavor? All I've got is good stuff on hand which I don't want to use for cooking. Would you recommend I use a more reasonable single malt (e.g. Glenlivet 12) or just do a regular blended?

For those of you who like their seafood drunk with Scotch, I recommend Emeril's Drunken Shrimp. I haven't made it in years, but I remember loving it. The ginger wine took several stops to find but I found it.

Drunken Shrimp Recipe courtesy Emeril Lagasse, 2001
2 tablespoons unsalted butter
1/2 cup finely chopped shallots
2 teaspoons minced garlic
1 tablespoon minced fresh ginger
1 pound large shrimp, peeled and deveined
1 tablespoon Emeril's Original Essence, recipe follows
1/2 teaspoon salt
1 tablespoon fresh lemon juice
1/4 cup Scotch whisky
1/2 cup green ginger wine
2 tablespoons honey
1 cup heavy cream
2 cups fresh watercress, rinsed and dried
8 lightly buttered, toasted croutons

In a large skillet, melt the butter over medium-high heat. Add the shallots to the pan and cook until soft, about 2 minutes. Add the garlic and ginger, and saute for 1 minute. Add the shrimp, Essence, salt, lemon juice, whiskey and ginger wine to the pan and cook until the shrimp are pink and cooked through, about 2 minutes.
Remove the shrimp from the pan with a slotted spoon and cover to keep warm. Add the honey and cream to the pan and cook until thickened. Add the shrimp back to the pan, and stir well to coat and warm through. Remove the pan from the heat.
Divide the watercress among 4 small serving plates. Spoon the shrimp over the watercress, and serve with toasted croutons.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

I love salmon and everything else in the recipe, but I hate Scotch. I wonder what just some extra orange juice would do to this, or what a good substitution would be?

Annie

James to me the flavour of the Scotch is not too noticeable and I have also used Irish whisky when we had no Scotch. I'm sure anything you would like to use would be just fine.....just tasting slightly different! Your shrimp recipe looks really good...I'm cutting and pasting and I even have all the ingredients on hand for that Creole Seasoning. What is green ginger wine? Not heard of that before.

Annie you don't notice the taste of Scotch much as it somehow is part of the flavour blend. But if you don't have any of those little sample bottles of Scotch, try experimenting...perhaps with bourbon?

SharonCb

I am not a big Scotch fan either and DH would kill me if I used his expensive single malt in a recipe. Would bourbon work? I wonder how it would taste with tequila or vodka or rum?
Clare

Well I got to the liquor store at 8:59 and they had the nerve to be closed when the sign said 9. Hopefully my wife will go out and buy some in the morning, otherwise she'll have to use my Lagavulin 16, the cheapest Scotch on hand. (I told her it would probably be too peaty; she just looked at me funny and said she'd see what she can do.)

Annie and other non-scotch-lovers - My guess is a decent bourbon, or Irish whiskey as Sharon suggests, would be just fine but I'd definitely stick with a more flavorful whiskey as opposed to a rye or other type liquor altogether. (At least the first time around.) Again, just a guess.

Sharon - the ginger wine - It's a cheapo screwtop. I must have gone to a dozen liquor stores before I found it; a few laughed and said they hadn't carried it in many years. The store where I finally bought it was surprised that I had such hard time finding it. I'm thinking ginger beer (NOT ginger ale) "might" work as a substitute. The link below seems to be the common brand, and is what I eventually found.

Here is a link that might be useful: Stone's Ginger Wine

James I seem to recall having sipped some ginger wine as a little girl as Christmas time. I'll have a look around here next time I go to a well-stocked supermarket as some places stock very unusual liquors and other drinks. As an example.... as this is banana growing land.....there are umpteen local brands of banana liquors and copycats of Bailey's Irish cream, Bols egg liqueur and others. I'll see if they've thought of making a ginger wine, as ginger grows well here too. :-)

SharonCb

mmmm Bols Egg Liqueur...over ice cream...what happened to that bottle?!

Anyway, quick impressions to the salmon:

3-year old who doesn't eat much more than grapes, cheese sandwiches, the occasional chicken, and sweets got mad that we didn't have more than a few bites for him.

Wife who hates Scotch loved it. (Scotch taste definitely doesn't stand out.)

Wife and I, who both agree that 90% of the time salmon is good for the first several bites and then we're sick of it, both ate our plates clean and wished we shared more than a good pound.

Yes, it's a do-over! Thanks!

Sharon,
Wonderful recipe, the family just went overboard w/this dish. My son who can either take or leave salmon, finished up the last piece, he just loved it, & me too. :-)

Lucy

Oh thank you for reporting back James and Lucy!

We also thought this was a winner recipe and another plus about it is that it's recommended for those who are trying to keep their sugar levels down and lose weight!

SharonCb

MMMmmmmm - this sounds really good. Clare - contrary to your DH, I think mine would feel using the single malt would be a must!! There is another similar salmon recipe he loves and makes that I'm getting a little tired of - I'm going to recommend this one.

Sorry for posting essentially the same thing but I feel compelled to rave about this dish again. I made it last night, and the fact that screwed up work schedules caused the salmon to marinate for 13 hours didn't hurt it a bit. This time I cooked down the marinade (took a while for the alcohol to cook out - tested it with a lighter periodically - careful!) and it made a great sauce for the rice. Together with my wife and 3-year-old we ate 1.7 pounds of salmon!