Cook time 20 minutes (plus marinating time)
Serves 4

1 tablespoon organic extra virgin olive oil or organic macadamia nut oil
3 tablespoons Dijon mustard
3 tablespoons maple syrup
2 tablespoons bourbon
4 (6 oz) salmon fillet portions (with skin or skinless)
Sea salt to taste
Organic black pepper
Vegetable sauté, optional (see instructions below*)

• Rinse the salmon portions under cold water and pat dry.


• In a small bowl combine the oil, Dijon, maple syrup and bourbon. Set aside half the glaze.


• Place the salmon in a shallow dish and brush with half the glaze. Refrigerate for 30 minutes and up to 3 hours before broiling.


• Preheat the broiler to low. Coat a broiler pan with nonstick cooking spray. Place the salmon on the pan, skin side down. Season with salt and pepper.


• Broil for about 4 minutes. Brush with the reserved glaze and continue broiling, another 4‒5 minutes, until the salmon is still pink in the very center, or just barely cooked through.


• If desired, remove the skin by sliding a spatula between the flesh and the skin, leaving the skin on the broiler pan.

• Serve immediately with the vegetable sauté.

*To make the vegetable sauté:

• Clean and trim 2 cups fresh green beans. Cut the beans in half. Wash and cut 1 small zucchini into 1 inch pieces.


• Cut kernels from 1 large ear of fresh corn.


• In a skillet, heat 1 tablespoon olive oil with 1 tablespoon butter.


• Add the beans and zucchini and sauté 3‒4 minutes or until just crisp-tender.


• Season with salt and pepper.


• Remove from the heat and stir in the corn kernels just before serving.

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