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
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 Health.com