Bourbon Maple Salmon
I have calculated the marinade and sauce to be enough for 2 or 3 salmon fillets. It's easy enough to double or triple the recipe if serving more. We love this with jasmine rice to soak up a little of that lovely bourbon sauce.
2 or 3 7-ounce salmon filets
For the Marinade and Sauce:
1/4 cup real maple syrup
2 tablespoons Dijon mustard
1 1/2 tablespoons balsamic vinegar
1/4 cup bourbon
2 teaspoons salt; 1/2 teaspoon pepper
2 or 3 green onions, chopped
Whisk together the marinade ingredients and pour into a ziploc bag. Add the salmon filets and turn the bag over a few times to distribute the marinade around the salmon and place in the refrigerator. Marinate the salmon for at least 30 minutes, but no longer than a couple of hours.
Preheat oven to 250 degrees.
Spray a nonstick, oven-proof skillet with a little cooking spray and then heat over medium high heat.
Remove the salmon from the bag and reserve the marinade.
Place the salmon fillets in the skillet for 2 minutes and then turn the fillets. Let them cook another 2 minutes and then place the skillet in the preheated oven for 20 minutes.
Meanwhile, as the salmon is cooking, pour the marinade into a shallow pan and bring it to a boil. Reduce the heat and let the marinade simmer for about 10 minutes. Remove it from the heat and let it sit until the salmon is finished cooking.
To serve, pour the reduced sauce over each salmon fillet and top with a sprinkling of chopped green onions. This goes really well with jasmine rice to soak up some of the bourbon sauce.