Salmon with a Creamy Whiskey Sauce

Salmon with a Creamy Whiskey Sauce 

3-4 Tbs bourbon
4 oz heavy cream
2 oz Chicken stock 2 Tbs butter
2 tsp FCC Dijon Mustard
A small handful of the FCC Freeze Dried Hatch Green Chile
Salt & pepper to taste

Warm your sauce pan then add your butter and melt.
Then add the bourbon and light it on fire to burn off the alcohol. 
Add the cream, stock, and Dijon.
Stir and allow to thicken.
Reduce and keep stirring as necessary.
Add the Freeze Dried Hatch Green Chile and S&P.
For the salmon, I cooked it on a cedar plank in my oven at 400° for about 27 minutes.

Recipe by Jody DeYarman from Fresh Chile Cookin'! group on Facebook. 

 

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