Taverner’s Honey Whisky Grilled Salmon (Carob Syrup)

Indulge in the tantalizing fusion of Tasmanian single malt whisky and exquisite honey mead. Crafted with precision, this artisan liquor boasts luscious notes of honey, muscat, and orange peel paired perfectly with our superb whisky. Experience a match made in heaven or better yet – Tasmania.

Carob syrup is naturally sweet and is of the highest quality. The syrup is great to use on breakfast cereals as an alternative to sugar. It is also perfect as a topping for desserts, to pour over pikelets or pancakes, marinating meat, or as a sweetener in hot or cold drinks.

Prep: 15 mins
Cook: 3 hrs and 30 mins

Ingredients:

• 2 Salmon Fillets
• 59 ml Olive Oil
• 25ml Soy Sauce
• 30ml Honey Whisky
• 1 Cloves Garlic
• ½ tsp Ground Black Pepper
• ½ tsp Carob Syrup

Method:

Step 1: Combine all the ingredients (olive oil, soy sauce, honey whiskey, garlic, black pepper, and carob syrup) in a bowl and stir well along with the salmon. After that pour it into a gallon storage bag.

Step 2: Let marinate in the refrigerator for at least 1 hour, or up to overnight

Step 3: Preheat a grill and light olive oil the grate. Place the salmon on the grill and discard the marinade. Cook on each side until the salmon flakes easily with a fork. Cook for 4 to 5 min on each side (depending on how thick the salmon are) and make sure to flip the salmon regularly until it is cooked thoroughly.

Step 4: Pour the remaining marinated sauce into the pan and add the asparagus together and cook with the sauce.