This delectable glaze smells as divine as it tastes. Bourbon and brown sugar balanced by a bit of lime juice and soy sauce makes a great marinade for salmon. You cook it all together in a skillet – quick, easy and pretty spectacular. Initially I had a problem with the sauce reducing too quickly, but realized the logical solution was just to make more sauce! You will want a bit extra to drizzle on your rice no doubt.
3 Tbs. brown sugar
3 Tbs. bourbon
2 Tbs. low-sodium soy sauce
1 Tbs. grated peeled fresh ginger
1 Tbs. fresh lime juice
3 garlic cloves, minced
1/4 tsp. freshly ground black pepper
2 6-8 ounce skinless salmon filets
cooking spray
1 green onion, thinly sliced
1 Tbs. sesame seeds, toasted
Combine the first 7 ingredients in a large zip-top plastic bag. Add the fish to the bag, and marinate in the refrigerator for at least a half hour, up to one and a half hours, turning occasionally.
Heat a medium non-stick skillet over medium-high heat. Coat the pan with cooking spray. Add the fish and the marinade to the pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork. When plated, drizzle each serving with remaining glaze and sprinkle with about 1 Tbs. green onions and the sesame seeds.
Note: I found it helpful to cover the pan after turning the salmon to preserve more liquid in the pan.
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