Wednesday, December 9, 2009

Bourbon Glazed Salmon

We try to have fish at least once a week - namely salmon. It is what we all prefer when it comes to fish. This is a recipe from Cooking Light. It was first published in September 2001. Ray and I loved it then and we still love it now. It is easy to prepare and tastes great.  I do marinate it longer than the recommended 30 minutes, about an hour. I usually cut the marinade in half and do four fillets. Or, you can make the full batch and set some aside before adding the meat. Boil down the reserved marinade, and spoon over the fish before serving. I usually put aluminum foil in between the top and bottom pieces of my broiler pan. It makes clean up much easier.

The marinade is also great on pork tenderloin.When I use it with pork, I marinate 6-8 hours.

I served the salmon with some sauteed spinach with garlic and garlic roasted red skin potatoes.

Bourbon-Glazed Salmon
Cooking Light

1 cup packed brown sugar
6 tablespoons bourbon
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, crushed
8 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

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. Remove fillets from bag; discard marinade.

Preheat broiler.

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

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