Gary and I had a bottle of Jack Daniel’s Honey whiskey at our handfasting as we couldn’t find mead anywhere and Gary, who normally hates whiskey, adored it as much as I did. So we’re super-excited that the whiskey company has launched a set of barbecue glazes. Check out this recipe for a mid-week salmon dinner that will feel so special, you’ll think it is Friday already…
Approx 30 minutes
2 fillets of salmon 50g mange tout 1⁄2 carrot
1⁄2 red pepper
Salt and pepper
1 red chilli
1 inch ginger (grated)
1 lemon grass
1 bottle Jack Daniel’s Tennessee Honey Barbecue Glaze
100ml fish stock
Preheat oven to 170°C.
Shred the carrot and pepper and cut the broccoli into small florets.
To make the parcels, place a double layer of 20cm x 20cm tin foil on a work surface. Place half the vegetables in the centre of the parcel, top with the salmon and season with salt and pepper.
Spoon 4 tablespoons of the Jack Daniel’s Tennessee Honey Barbecue Glaze directly onto the salmon. Add the grated ginger, half the chopped chilli and half the lemon grass stalk to the parcel.
Fold over the tin foil to create an envelope. Seal all but one side by scrunching the tin foil tightly. Pour in half the fish stock into the open side of the envelope and seal tightly by scrunching the tin foil.
Bake in the oven at 170°C for 12 minutes. Alternatively, the tin foil parcel can be placed directly on the barbecue.