60ml Kinahan’s Small Batch Whiskey
1 x Salmon steak (or salmon fillet).
1 ½ x Dessert Spoon of Honey
1 x Teaspoon of Rosemary
1 x Fresh Lemon
1 x serve of Kinahan’s Small Batch Whiskey (optional – for pairing)
Pour 60ml Kinahan’s Small Batch into a cup. Add a teaspoon of rosemary. Leave it to infuse for a few hours.
Add a tea spoon of honey and stir in to whiskey mixture thoroughly until the honey is diluted well within the whiskey.
Place Salmon skin-side up onto the BBQ grate.
Turn Salmon over after a few minutes (depending on the heat and avoid flames at all times). Close BBQ lid (for added smokiness). Use the skin side to take the brunt of the heat for the rest of the process.
Grill for a few minutes until the Salmon is nearly ready (to taste).
Use a food basting brush to paint the Kinahan’s Small Batch whiskey glaze.
WARNING: Do not pour the mixture (alcohol is flammable), spread it evenly with the food brush over the salmon.
Remove Salmon from the grill when ready and add a squeeze a drop of fresh lemon juice (to taste).
Enjoy the dish in a pairing with a glass of Kinahan’s Small Batch whiskey.