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Canadian Char / Steelhead With Whiskey Maple Butter

6-8 slices of thick peppered bacon (or your favorite)
2 pounds Steelhead, Char or Salmon fillets, scaled, rinsed and patted dry
Seasoning salt or blend of your choice (mild or spicy)
Whiskey Maple Butter*

In a heavy cast iron skillet, fry bacon the way you like it – drain on a paper towel and reserve. Drain all but 2-3 TBS of the bacon fat.

Place scaled fillets in pan, skin-side-up, and pan fry until brown, about 4-6 minutes. Reduce heat to low and carefully turn over. Add 1-2 TBS Whiskey Maple Butter, and finish cooking – 4-5 more minutes. Chop bacon, warm slightly in microwave if needed.

Plate salmon with side dishes and sprinkle with bacon, drizzling spoonfuls of Whiskey Maple Butter over the top.

*Canadian Whiskey Maple Butter

1⁄2 cup Canadian Whiskey or Rye
1⁄4 cup maple syrup, or 2 TBS dark brown sugar
1⁄2 pound butter, softened and cut into TBS's

In a saucepan with tall sides, place whiskey and syrup or sugar – simmer over a low flame to reduce to 1⁄4 cup. Cool slightly and stir-in / melt-in butter to make a thick sauce. Set aside in until ready to serve. Warm slightly in microwave before using as needed - ideally served at sauce consistency. Serves 4

Visit Chef Michaelangelo (mick) Rosacci's website TonysMarket.


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