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Bourbon Glazed Salmon

I’m sitting here sipping my Maker’s Mark bourbon reminiscing about our Bourbon Glazed Salmon from last night. Any good fish dish is always going to depend on the quality of the filet. And living up here in the Pacific Northwest, we’re blessed with kickass seafood.

Erin and I don’t typically marinate our meats. The reason? It honestly comes down to laziness. We don’t do much cooking over 45 minutes. Yesterday, since I was working from home, we decided to spend all of 10 minutes getting the salmon marinated a few hours before we started cooking.

We generally followed this recipe¬†and were not disappointed. In a large baking dish, mix 3 Tbsp of brown sugar, 3 tablespoons of Maker’s Mark bourbon, 2 tbsp soy sauce, grated ginger, 1 fresh lime, 3-4 cloves of crushed garlic, and a dash of black pepper. As you can see, this recipe has a bit of Japanese fusion, and you will certainly note the ginger notes in the final product.

Pop that filet in the fridge, covered with aluminum foil and let it sit for 2-3 hours. Once you’re ready to start cooking, get two pans out and pour a fair amount of grape seed oil over each. In one, add 2 tablespoons of toasted sesame seeds, and let both pans heat up.

Once the pan with sesame seeds is hot, add snow peas and stir to get them all coated in oil and seeds.

In the other pan, place the marinated salmon with skin down.

Cook for 5 minutes or so until the fish is cooked about halfway through and flip. Make sure to stir the peas every minute or so.

That’s it. It’s super simple, but such great flavor. We’ll definitely have to marinate more!

 

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