Time: 20 mins
Servings: 2
Ingredients
- 2 6 oz Salmon Filets
- ¼ tsp Pink Salt
- ¼ tsp Ground Black Pepper
- 2 T Butter
- 1 T Tuscan Herb Olive Oil
- 3 Garlic Cloves, minced
- ¼ C Honey
- ¼ C Whiskey
- 1 ½ T Soy Sauce
- ½ tsp New Mexico Red Chili Powder
- ½ tsp New Mexico Green Chili Powder
- 1 T Fresh Tarragon
- 2 T Fresh Honeycomb
Instructions
- Add garlic, honey, whiskey, soy sauce, red and green chili powder, and tarragon to a saucepan.
- Simmer for 30 minutes, reducing to a syrupy consistency.
- Pat salmon with a dry towel to remove excess moisture.
- Season with salt and pepper.
- Preheat a cast iron skillet on medium high heat.
- Add butter and oil.
- Place salmon skin side down, not moving to ensure crispy skin.
- Sear salmon on each side for 3-4 minutes.
- Brush the flesh side with syrup.
- Add a piece of honeycomb to the top and serve.
Go Rogue by using a blackening spice to create Blackened Salmon before searing it.
If you want Chef Jeff, The Rogue Chef, to cook this dish or any other meal, contact him at www.TheRogueChefBranson.com.