Monday, January 13, 2014

Bourbon Glazed Salmon

This Bourbon Glazed Salmon is one of my favorite recipes for preparing salmon.  I have prepared it this way for a while and everyone who tries it really likes it.  The salmon does not taste heavy and it does not become dry after baking.  The side dishes that go well with it are Italian Herb Baked New Red Potatoes and Steamed Asparagus, as shown in the photo that I took last week.  This is a great combination of flavors and if you make it you are going to love it!  Here is the recipe:

- 2 pieces of wild salmon
- 2 inch knob of ginger, peeled and grated finely
- 1 clove of minced garlic
- 1/3 cup of soy sauce
- 2 spoonfuls of honey
- juice of 1 lime (2 tablespoons)
- 2 tablespoons of bourbon
- 1 green onion, thinly sliced
- sesame seeds

- Place salmon in a ziplock bag
- In a bowl, whisk ginger, garlic, soy sauce, honey, bourbon and lime juice
- Pour mix over fish, close ziplock bag and allow to marinate for 1/2 to 1 hour
- In the meantime, heat oven to 400 F (200 C)
- Place fish on foil lined baking pan and place in oven nearest to heat source
- Bake 6 - 10 minutes, turning once
- Sprinkle with green onion and sesame seeds when done

Side Dishes:

Italian Herb Baked New Red Potatoes:
- Wash about 15 new red potatoes well
- Put potatoes in bowl, add 1 tablespoon of olive oil and some italian herb mix
- Mix all together and put potatoes to bake until done (about 30 - 40 minutes)

Steamed Asparagus:
- Wash and clean asparagus and steam for about 8 - 10 minutes until done

And the dinner is ready to be served!  Just add a glass of red wine and enjoy! :)

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