Bourbon-Glazed Salmon

Name: Bourbon-Glazed Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 6 Tbsps bourbon; 237 milliliters packed brown sugar; 2 teaspoons grated peeled fresh ginger; 2 garlic cloves, crushed; 118 milliliters thinly sliced green onions; 2 Tbsps fresh lime juice; 59 milliliters low-sodium soy sauce; 170 grams salmon fillets (about 1 inch thick); 1 teaspoons salt; 4 teaspoons sesame seeds

Bourbon-Glazed Salmon requires about 45 minutes from start to finish. This dairy free and pescatarian recipe serves 8. One portion of this dish contains around 5g of protein, 2g of fat, and a total of 175 calories. If you have pepper, green onions, garlic cloves, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Salmon Fillets

Equipment you will use

Ziploc Bags

Remove fillets from bag; discard marinade.

Ingredients you will need

Marinade

Preheat broiler.

Equipment you will use

Broiler

Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork.

Ingredients you will need

Cooking Spray

Fish

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Broiler Pan

Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions.

Ingredients you will need

Sesame Seeds

Onion

Equipment

Ziploc Bags

Broiler

Broiler Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 6Tbsps

bourbon 237milliliters

packed brown sugar 2teaspoons

grated peeled fresh ginger 2

garlic cloves, crushed 118milliliters

thinly sliced green onions 2Tbsps

fresh lime juice 59milliliters

low-sodium soy sauce 170grams

salmon fillets (about 1 inch thick)1teaspoons

salt 4teaspoons

sesame seeds

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon.

Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.