Salmon with Hickory Syrup
1 lb. of salmon fillet
Chili powder (optional)
Sutton Mill Creek Original, Brandy, or Bourbon Hickory Syrup (1 tbsp)
Soy sauce (1 tbsp)
Teriyaki sauce (1 tbsp)
Olive oil (1 tbsp)
Cut salmon fillet into 4 pieces. Pat dry. Sprinkle with a little salt, garlic power and chili powder (optional). In a bowl, mix 1 tablespoon each of soy sauce, teriyaki sauce, olive oil, and Hickory Syrup. Add this mixed sauce to the 4 pieces of salmon. Coat evenly on both sides of the fish. Let them sit at room temperature for 10-15 mins (in the refrigerator if you don't plan to cook them within 10-15 mins). Heat the pan at high heat, add some olive oil, minced garlic, then add the salmon. Make sure to lower the heat to medium and continue cooking 5-7 minutes on each side. Add the remaining left over sauce to the pan and continue simmering for another 3-6 minutes.
Note: this recipe could also be applied to chicken breasts (thin cut), pork chops (thin cut), shrimp, tilapia or other fish, etc. (for best taste, marinade chicken or pork overnight).
Glazed Hickory Salmon
1/2 cup Original, Brandy, or Bourbon Sutton Mill Creek Hickory Syrup
4- 8 oz Salmon Filets
2/3 cup Butter
1/2 tsp. fresh/dried dill
1/4 cup Dijon Mustard
Set Salmon aside. Mix remaining ingredients into saucepan and melt over low heat until smooth. Grill or broil Salmon, basting and turning until flaky and done. Glaze with remaining sauce.
Glazed Pork Chops
1 tbsp vegetable oil
4 thick loin pork chops
Salt & pepper
1/3 cup Sutton Mill Creek Hickory Syrup
1/3 cup chicken broth
2 tbsp brown mustard (may substitute yellow mustard powder)
2 tsp apple cider vinegar or balsamic vinegar
In a large skillet heat vegetable oil over medium high heat. Rinse pork chops and pat dry. Season with salt and pepper. Cook in oil for 2 minutes on each side or until browned. Whisk remaining ingredients and add to the skillet. Reduce heat to medium, cover and simmer for 10 minutes. Remove cover and simmer for approximately 20 minutes longer or until liquids are reduced to a thick glaze.
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Hickory Orange Chicken
3 tbsp oil
2 heaping tbsp grated orange rind
4oz Sutton Mill Creek Hickory Syrup
2 boneless chicken breasts
In a large skillet, pour 3 tbsp oil and heat. Slice chicken breasts cross-wise into 1/3" thick oval pieces. When oil is hot, add orange rind and 2oz Hickory Syrup. Place chicken slices into hot skillet and cover. Cook approximately 3 minutes per side adding 2oz Hickory Syrup before removing. Serve on a bed of rice for a Chinese-style entree.