We intend to stay in Hamburg until the end of the month. That way, I can continue to work a bit longer, and we can have even more time to explore parts of Hamburg we haven't yet gone to. I have a bit more free time as well, since after my last set of lectures ended, I am finished with the German course for the year. We also have plans to drive on over to Amsterdam for a few days to cross out yet another city on our travel bucket-list.
Kev has re-attempted the bourbon and brown sugar salmon recipe and came through with some amazing results. Shannon and I left him and John to fend for themselves in the kitchen last night, and boy were we impressed! Salmon, oven-baked asparagus, and couscous cooked in a yummy chicken broth. Ok, we may have had to give them advice here and there, but they did some serious work! You all must try the salmon at home, so good!
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| Looks good, doesn't it!? |
Bourbon and Brown-Sugar Salmon
2 salmon filetssalt and pepper
2 Tbsp. Butter
1/4 packed brown sugar
1/4 Bourbon
Directions:
Rinse salmon fillets, pat dry, season with salt and pepper.
*Melt butter over medium heat until it foams. When the foaming has subsided, stir in brown sugar until a sauce is formed. If sauce is too thick, add more butter. Cook salmon fillets in brown sugar/butter sauce for 3-4 minutes, flip the salmon, and pour the bourbon on the salmon. Cook for another 4-6 minutes until salmon is done (time varies based on thickness). Serve and pour remaining sauce over salmon (it carmelized and was so good!).
*Recipe itself is from Esquire's Eat Like a Man Cookbook, but I had Kev slightly adapt it in the way it worked for him. He made a point to me that the butter "needs to be at a perfect temperature." I can't help but laugh a little when he says that, but whatever works for him, as long as the fire alarm stays off!
Have a great Hump Day! Tschüss!
