Irish Whiskey Brown Sugar Salmon
By: Meghan Malloy
Published: Sunday, January 3, 2010 - 8:43pm

Ingredients




3 teaspoons dark brown sugar
2 teaspoons Irish Whiskey
1 shake crushed red pepper flakes
1 teaspoon extra virgin olive oil
2 salmon filets

Preparation

1 Cook the salmon halfway through, skin side down, in a hot skillet. This is important because the brown sugar rub will burn if cooked for too long. You want the salmon to be a few minutes from done when the rub is put on. 2 Once the salmon is cooked halfway through, use a spoon to really get the rub into the fish. Keep it on the heat while doing this. As much as you try to keep it on the fish, the sugar will start melting over the sides. I did my best to use a spoon to scrape it back up onto the fish to avoid burning as much as possible. 3 Place the entire skillet (Make sure there is not plastic on it!) into the oven at 375. 4 Let it cook for about 3 minutes or until it is done enough for you. 5 We tend to eat it rare, so I put it in and within a minute turned the oven off, leaving the fish inside for a couple more minutes. Bubbling brown sugar is a good sign.