Bourbon Glazed Salmon


3 tablespoons honey
3 tablespoons bourbon
2 tablespoons Bragg liquid aminos (all-natural substitute for soy sauce)
1 tablespoon fresh lime juice (about 1 lime)
1 tablespoon grated peeled fresh ginger (I used dry because I had it on hand and I just eyeballed it, probably about 1 teaspoon)
1/4 teaspoon freshly ground black pepper
1 garlic clove, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
grapeseed or coconut oil
1/4 cup thinly sliced green onions
1 tablespoon sesame seeds, toasted


Combine first 7 ingredients in a large ziploc bag. Add fish to bag and seal. Marinate in refrigerator 1 to 1.5 hours, turning occasionally.

Heat oil in a skillet over medium-high heat. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.