Salmon Marinated in Whiskey

Chefs use whisky in cooking to enhance salty, smoky or sweet flavors. I am always interested in new ideas and this one caught my attention. I have posted a recipe for bourbon salmon before, which is quite similar to this. This one has little more  kick from the sriracha.

• 2 1/2 tbs olive oil
• 3 tbs low sodium gluten free soy sauce
• 1/4 cup whiskey
• 3 tbs brown sugar
• 2 gloves of garlic, pressed
• 2 tsp sriracha or other hot sauce
• salmon fillet

Mix all of the marinade ingredients together and pour in a ziplock bag. Add the salmon and place in the fridge to marinate at least an hour, turning the bag few times. Bake in 400 degree oven or grill on a cedar plank for 15-20 minutes or until desired doneness.

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Sherry Snap Peas and Mushrooms

When you taste this creamy dish, you will have hard time believing it can be healthy. Mushrooms and sherry are good combination and with snap peas it becomes a meal by itself. I decided to add octopus to the mix, but you could add shrimp or precooked chicken.

• grape seed oil
• 1/4 pound mushrooms, sliced
• 1 shallot minced
• 1/2 pound snap peas, strings removed and sliced
• 1/3 cup sherry cooking wine
• 1/4 cup fat-free greek yogurt
• 1 tbs fresh lemon juice
• salt and pepper

In a large skillet heat 2 tbs of oil. Add the mushrooms and pinch of salt. Cook over medium heat until browned and crisp.  Add the shallots and more oil if needed. Cook until shallots are soft. Add the snap peas to the skillet and cook 1 minute. Add the sherry to the skillet and cook about 2 minutes. (this is when I add the precooked octopus or other seafood). Add the yogurt and mix until well coated. Stir in the lemon juice and remove from the heat.