Monday, September 9, 2013

Bourbon Glazed Salmon

Oh the many ways to love this Omega-3 rich powerhouse of proteins and this is just one more way.  I simply marinated 2 salmon fillets for an hour or so and then sauteed them in a skillet until perfectly done.  My side dishes were mashed sweet potatoes and broccolini.

Bourbon Glazed Salmon
Makes 2 servings

1 1/2 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium coconut aminos or soy sauce
1/2 tablespoon fresh ginger, grated
1/2 tablespoon freshly squeezed lime juice
2 medium cloves garlic, minced
1/8 teaspoon freshly ground black pepper
2 6-ounce skinless salmon fillets
Olive oil
2 tablespoons scallions, thinly sliced for garnish
2 teaspoons sesame seeds, toasted

Combine brown sugar, bourbon, coconut aminos, ginger, lime juice, garlic and pepper in a zip-lock bas.  Add fish fillets to bag and seal.  Marinate in refrigerator for 1 1/2 hours, turning occasionally.

Heat a nonstick skillet over medium-high heat.  Coat pan with olive oil, add fish and marinade to pan and cook for 3 minutes on each side or until fish flakes easily when tested with a for, or until done. 

Serve fillet with some of the sauce and garnish with scallions and sesame seeds.

Slightly adapted from

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