From Jim Belisle, executive chef at The Lobster Shop which has two locations in picturesque Tacoma, Washington
This week's "stolen with permission" recipe features salmon; a nutritionally packed fish and an excellent source of protein, it contains all the essential amino acids and is a significant source of omega 3s which are so essential to a healthy, well balanced diet. Omega 3s can fend off prostate cancer, protect your eyes from macular degeneration, cut your risk of heart disease and fight diabetes – one of the healthiest and tastiest foods we know.
Wild-caught Coho, Sockeye and King salmon from California, Oregon and Washington have a good sustainability rating, according to Monterey Bay Aquarium Seafood Watch, while Alaskan wild caught salmon has the best rating and is certified as sustainable.
The recipe comes from Jim Belisle, executive chef at The Lobster Shop which has two locations in picturesque Tacoma, Washington. The original location at Dash Point was opened in 1977 and The Lobster Shop on Commencement Bay was opened in 1981. Both restaurants have a panoramic view of the Puget Sound with outdoor seating at the Commencement Bay location during the summer months.
Puget Sound is an arm of the Pacific Ocean, connected to the rest of the Pacific by the Strait of Juan de Fuca, in the Pacific Northwest. An alternative term for Puget Sound, still used by Washington State Native Americans and environmental groups, is Whulge (or Whulj), an Anglicization of the Lushootseed name Wulch, which means "Salt Water".
About the Chef: Jim Belisle has been the executive chef at the Lobster Shop restaurants for 20 years. Jim is an avid fisherman and outdoorsman and his love for the outdoors and passion for fresh flavors are evident in his cooking style. High quality, fresh ingredients simply prepared to enhance the flavors of the produce he is featuring. This tasty recipe is a favorite with the locals!
Dash Point Lobster Shop
6912 Soundview Drive N.E.
Tacoma, WA 98402
253 927 1513
Ruston Way Lobster Shop
4015 Ruston Way
Tacoma, WA 98402
253 759 2165
Broiled Salmon with a Barbecue Pineapple Bourbon Glaze is served at The Lobster Shop for $17.99 which includes an appetizer and dessert.
The recipe is for one serving of fish, but the glaze makes approximately twelve one ounce portions.
Broiled Salmon with a Barbecue Pineapple Bourbon Glaze Ingredients:
5 oz wild salmon fillet
2 dashes broiler or kosher salt
1 oz *Bourbon Pineapple glaze
*Bourbon Pineapple Glaze Ingredients:
20 cloves equaling approximately 3 small or 2 large heads of garlic
1/2 fl oz olive oil
1 1/3 fl oz water
2 cups (16 fl oz) pineapple juice
1/2 cup teriyaki glaze
1/2 fl oz soy sauce
2 1/2 cups (20 oz) dark brown sugar
3 fl oz fresh squeezed lemon juice
3 oz onion, minced
2 fl oz bourbon (optional)
1 oz pineapple, minced
1/2 tsp cayenne pepper
Broiled Salmon with a Barbecue Pineapple Bourbon Glaze Steal This Recipe® Step by Step Instructions:
Place salmon fillet onto the broiler, using cooking spray on the fish and broiler to prevent sticking.
Season fillet with broiler salt.
When fish is cooked to 140 degrees, place onto warm serving plate and top with bourbon glaze.
Bourbon Pineapple Glaze Steal This Recipe® Step by Step Instructions:
Preheat oven to 325 degrees.
Cut about 1/2 inch off of top of garlic. Cut the roots so that the garlic will sit flat.
Remove the papery skin, but leave enough so that the cloves stay together.
Put garlic into a small casserole dish or baking pan, drizzle with olive oil, and cover with a lid or foil.
Bake for 1 hour; remove and let cool until you can handle it.
Combine the minced onion, minced pineapple, water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat; stir occasionally until the mixture boils, then reduce heat until mixture is just simmering.
Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out.
Measure 2 tsp into the saucepan and whisk to combine. (If there is a little more and you love garlic feel free to add).
Turn off the heat and whisk in the bourbon.
Return the pan to the heat and add remaining ingredients and stir.
Let mixture simmer for 40-50 minutes or until the sauce has reduced by about 1/2 and is thick and syrupy (be sure it doesn’t boil over).
Chef's tip: store any unused glaze in an air-tight container in the fridge for a few weeks.