Photo Credit
Becky Luigart-Stayner
Yield
Makes 4 servings.
Category
Course
Preparation Method
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This flavorful salmon recipe is a winner. The marinade adds a lovely flavor without taking away from the salmon. Even those who aren’t too fond of fish will enjoy this healthy salmon dish.
Marinade:
Ingredients
1/4 cup bourbon
3 tablespoons packed light-brown sugar
2 tablespoons olive oil
1-1/2 tablespoons soy sauce
1 tablespoon chopped fresh ginger or crystallized ginger
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
juice of 1/2 lime
Instructions
Combine all of the marinade ingredients in a bowl and whisk to blend.
Salmon:
Ingredients
1-1/2 pounds salmon fillets
freshly ground black pepper, to taste
Instructions
Put the salmon into a large plastic freezer bag and add half of the marinade. Reserve the remaining marinade for basting. Seal the bag and turn it several times to coat. Refrigerate for 1 hour, turning the bag occasionally.
Preheat the oven to 375°F. Line a large, shallow casserole with aluminum foil. Butter the foil and place the salmon in the casserole, skin side down. Pour the marinade in the bag over the salmon and season with pepper, to taste.
Bake for 8 minutes, remove from the oven, and baste with marinade. Bake for 8 minutes more, then baste again. Bake, in total, for 20 to 25 minutes, or until the salmon flakes easily. Spoon any remaining pan juices over the fish when it is served.
Variation: Glazed Salmon With Bourbon-Mustard Dressing
Instructions
Add 2 teaspoons of Dijon-style mustard to the reserved marinade and whisk to blend. Baste each baked fillet with 1 to 2 teaspoons of marinade.
In a large bowl, make a salad of 1 1/2 cups of thinly sliced green cabbage; 1 cup of grated carrot; 1 cucumber, peeled, seeded, and diced; and 4 to 5 ounces of baby salad greens mix.
Drizzle the remaining marinade on the salad and toss to coat. Serve the salad and salmon together, garnished with toasted pumpkin or sunflower seeds and/or thinly sliced crystallized ginger.
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Hi, found a recipe I'm going to try to I go to print it out and it's takes more than one page. This shouldn't be necessary. God expects us to be steward of our resources. We have a lot of problems with wasted paper. The Bourbon and Brown Sugar Glazed Salmon could have fit on one page with room to spare. Can we design future pages to use less. I suppose I could have saved this as a PDF file and that would have been the smart thing to do but when you are working in the kitchen with recipes it's good to have a hard copy. Sorry, for being a pain a pain the ass. But, it bothers me to waste anything. Some recipes on other sites are 4 pages long and they too could have fit on 1 page.
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