If you're planning on making a traditional St. Patrick's Day Recipe - try this: Salmon in Red Pepper Sauce. Chef Dave Alter with Sweet and Savoury in Wausau joined us Friday morning on Sunrise 7 to show us the recipe:
For the Salmon:
Combine brown sugar, salt and corn starch in a small bowl. Pat salmon dry with paper towels and season with black pepper. Sprinkle brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute evenly. Heat oil in a 12” ovenproof nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.
For the Sauce:
Here is the recipe for the red pepper sauce. You already have the recipe for the salmon.
2 Red Bell peppers, finely diced
1 1 small onion diced
4 TBL Gran Marnier
2 C Karo, light corn syrup
For the pepper sauce, saute the diced red peppers and onion in 1-2 TBL olive oil for a minute or two until the onions are translucent. Off the heat, deglaze the pan with the Gran Marnier. Add the Karo syrup and cook on moderate heat for approximately 20 minutes until the liquid is reduced by 2/3. Remove from heat and serve over salmon and pasta.
If the sauce is not thick enough for you, add 1 TBL cornstarch (mixed with 2 TBL water) to mixture, return to heat until thickened.