a recipe from
The Gilmore House Inn
Westport, Ontario, Canada.
Ingredients : Yield: 2 servings
2 8 ounce salmon fillets ( skinned )
1 c amber or dark Ontario maple syrup
1/2 c pineapple juice
1/2 c vegetable oil
1/4 c Kentucky whiskey
2 tbsp soy sauce
1 tbsp garlic purée ( or very finely chopped or grated garlic )
1/2 tsp black pepper ( cracked ) 1/4 tsp sea salt
Whisk together the pineapple juice, soy sauce, maple syrup, whiskey, salt, pepper, garlic and vegetable oil.
Rinse the salmon and pat dry.
Place the salmon in a 1 quart sealable bag. Pour the marinade into the bag with the salmon. Marinate for a minimum of 1 hour, or up to 4 hours, laying flat in a single layer.
Remove the salmon from the bag and discard the marinade. Grill or broil the salmon for approximately six minutes on each side, until the center of the fish just starts to look opaque when flaked. Let stand 5 minutes, tented with foil, before serving.
( for a thicker sauce, purée a small can of pineapple tidbits instead of using just the juice )
I called this International Salmon because it has noticeable flavours of Ontario, Kentucky, and the tropics.