Recipe For Glaze on Bourbon Salmon at Lone Star Restaurant?

I'm not sure if it's a glaze or marinate for the Bourbon Salmon but I would love to have the recipe to make at home.Recipe For Glaze on Bourbon Salmon at Lone Star Restaurant?
Title: Lone Star Steakhouse %26amp; Saloon Sweet Bourbon Salmon


Yield: 4 Servings





Ingredients





2 8-oz salmon fillets


2 ts snipped fresh chives


1 sweet bourbon marinade


1/4 c pineapple juice


2 tb soy sauce


2 tb brown sugar


1 ts kentucky bourbon


1/4 ts cracked black pepper


1/8 ts garlic powder


1/2 c vegetable oil





Instructions





Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper


and garlic powder in a medium bowl. Stir to dissolve the sugar. Add


the oil. Be sure all of the skin is removed from the salmon. Place


the fillets in a shallow dish %26amp; pour the bourbon marinade over them,


saving a little to brush on the fish as it cooks. Put a lid over the


fish %26amp; refrigerate for at least an hour. A few hours is even better.


Preheat your barbeque or stovetop grill over medium/high heat. Cook


the fish 5 to 7 minutes per side or until each fillet is cooked all


the way through. Regulary brush the fillets with the marinade.


Arrange the fillets on each plate with the chives sprinkled over the


top.





Note: Don't worry if you can't mesquite grill your salmon, it's the


sweet bourbon marinade that makes this dish so tasty. Not only is


this marinade good on salmon, but on other fish %26amp; chicken as well. If


you do happen to use a charcoal grill %26amp; have some mesquite smoking


chips on hand, soak a handful of chips in water for a couple hours %26amp;


then arrange them on the red-hot coals. This will give your salmon a


taste even closer to the original. ENJOY!!! From: Sally Conner Date:


14 Nov 97Recipe For Glaze on Bourbon Salmon at Lone Star Restaurant?
Lone Star Sweet Bourbon Salmon


2 (8 ounce) salmon fillets


2 teaspoons snipped fresh chives


1/4 cup pineapple juice


2 tablespoons soy sauce


2 tablespoons brown sugar


1 teaspoon Kentucky bourbon


1/4 teaspoon cracked black pepper


1/8 teaspoon garlic powder


1/2 cup vegetable oil





Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper, and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Be sure all of the skin is removed from the salmon. Place the fillets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Cover the fish and refrigerate for at least an hour. Preheat your barbeque or stovetop grill over medium/high heat. Cook the salmon 5 to 7 minutes per side or until each fillet is cooked all the way through. Regulary brush the fillets with the marinade. Arrange the fillets on each plate with the chives sprinkled over the top.
1 1/2 lbs salmon fillets (can use steaks or even whole, cleaned salmon)


1 cup soy sauce


1 cup pineapple juice


1 cup brown sugar


1/2 cup bourbon








Mix all wet ingredients, and stir in the brown sugar.


Add the fish and marinate no less than 24 hours (I go at least 48). Heat grill and cook till fish is desired doneness.

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