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Bourbon + Salmon=Delicious

April 25, 2011

When deciding what to fix for Good Friday, I realize that a dish involving bourbon doesn’t always rush to the top of the list.  But then again, you may have never fixed the dish I am sharing today.   Although it may have lacked the solemnity required for Good Friday, it didn’t lack in the flavor department.  There was wine at the last supper right?  As one of my favorite recipes for salmon, this sweet yet savory marinade always hits the spot.

Bourbon-Glazed Salmon
Yields: 8 Servings

1 cup Brown sugar (packed)
6 tablespoons Bourbon
1/4 cup Low-sodium soy sauce
2 tablespoons Fresh lime juice
2 teaspoons Fresh ginger (grated and peeled)
1/2 teaspoon Salt
1/4 teaspoon Freshly ground pepper
2 Garlic clove (crushed)
8 6-ounce Salmon fillets (about 1 inch thick)
Cooking spray
4 teaspoons Sesame seeds
1/2 cup Green onion (thinly sliced)

1. Combine the first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade.
2. Preheat broiler.
3. Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions.

Kate’s Thoughts

Broiling this fish always creates a perfect sweet crust that lends itself well to the flavor of the salmon.  For easier cleanup, I would recommend placing the filets on layer of aluminum foil coated with cooking spray, as the cooked sugar tends to get messy.  Also, I found slightly toasting the sesame seeds adds a bit of depth to the overall flavor.  We usually cook this recipe for just the two of us, so I know that it can be easily scaled down for a smaller group.

Try not to use salmon filets that are too thick, as the glaze will cook faster than the fish and you will end up with a black crust on a raw fish.

We served it over mushroom risotto with peas and it was delightful!

Recipe adapted from Cooking Light

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