Jack Up the Stream


1/4 cup of Jack Daniel’s Tennessee Whiskey Old No. 7

2 spoons of Canola Oil

1 spoon grated fresh ginger

1/2 cup orange juice

1/4 cup hoisin sauce

2 spoons soy sauce

2 finely chopped garlic

1 mediume orange, finely sliced 

4-6 salmon’s fillet



Slightly stir the garlic with canola until softten. Add the rest of the ingredients, without the salmon, and bring to a boil. Reduce the sauce for approx. 15 minutes on a low-medium heat until thickens. 



Place each fillet on a sheet of aluminum foil and roast in the oven for 10 minutes o high.

Brush each fillet with the glaze and keep on cocking for 2-3 minutes. Brush again before serving. 

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