T.G.I. FRIDAY'S JACK DANIEL'S GRILL SALMON

T.G.I. Friday's Jack Daniel's Grill Salmon image

The glaze that is brushed over this salmon if one of the most scrumptious sauces you will ever taste on fish, or just about any other meat. T.G.I. Friday's introduced the glaze in 1997 and it became the company's most successful new product launch. I was encouraged to figure out how to clone the stuff when Oprah Winfrey Show requested a recreation of the glaze for an appearance. This recipe is the result of hard work, and darn accurate at that. Plus when the glaze is brushed over salmon , it makes for a very healthy meal. While the fat count here may seem high compared to other recipes in the book, don't be too concerned. That fat, which comes from the salmon, is called Omega-3 fatty acids, and it is a beneficial type of fat found in fish and nuts. Research has shown that Omega-3 fatty acids can actually prevent heat disease and lower cholesterol. As for the sauce, you will find it is very versatile. You can brush it on almost any type of fish, as well as ribs, chicken, and beef. It also keeps very well for ling periods of time if stored in the refrigerator in a sealed container. Source: "Top Secret Recipes Lite" by Todd Wilbur. Nutrition Facts Serving size - 1 fillet Total servings - 4 Fat per serving - 16.5g Calories per serving - 525

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniel's whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
4 1/2-pound fresh Atlantic salmon fillets
fat-free butter-flavored spray or spread
sat
pepper

Steps:

Preheat the oven to 325 degrees.
To roast the garlic for the glaze, cut about 1/2-inch off the top of the garlic head. Cut the roots so that the garlic will sit flat. Remove most of the papery skin from the garlic, but leave enough so that the cloves stay together. Place the head of garlic in a small casserole dish or baking pan, drizzle the olive oil over it, and cover it with a lid or foil. Bake for 1 hour. Remove the garlic and let it cool until you can handle it.
Combine the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until the mixture boils, then reduce the heat until the mixture is just simmering.
Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add the remaining glaze ingredients tot he pan and stir.
Let the mixture simmer for 40 to 50 minutes or until the glaze has reduced by about one-third and is thick and syrupy. Make sure it doesn't boil over. When the glaze is done, cover the saucepan and set it aside until the fish is ready.
To cook the fish, preheat your barbeque or kitchen grill to medium/high heat. Remove any skin or bones from the fillets. Brush the entire surface or each fillet with a light coating of the fat-free butter-flavored spread or spray. Lightly salt and pepper both sides of the fillets and place them on the hot grill at a slight angle, so that grill marks will be made at an angle on the fish. Cook each fillet for 2 to 4 minutes, then turn them over, placing them back on the grill at an angle once again. After 2 to 4 minutes, turn the fish back over at a different angle so that the grill marks will criss-cross. Cook 2 to 4 minutes more, flip again, and cook until do ne. The entire cooking time should be somewhere between 8 to 15 minutes depending on the thickness of your fillets and the heat of the grill. Be careful not to burn the fish, and quickly move the fish away from any flare-ups.
When the fillets are done, remove them from the grill and spoon a generous portion of glaze over each one. Serve hot with a baked potato and vegetables, if desired.
Serves 4 as an entree.