Bourbon and Maple-Glazed Salmon
Print Share E-Mail Google+ Twitter Facebook

Bourbon and Maple-Glazed Salmon
From and tested by Susan M. Selasky for the Free Press Test Kitchen

Prep time 10 minutes
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.

Seafood Basics

How to Broil Silver Salmon
How to Sauté Sockeye Salmon
How to Steam Halibut
How to Clean Spot Prawns

For orders, questions, or assistance call 800-608-4825 any day or time. © 2015 Vital Choice Wild Seafood & Organics, Inc. All Rights Reserved