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Bourbon and Maple-Glazed Salmon

Recipe from Susan M. Selasky (Free Press Test Kitchen).
Yield: Serves 4
Total Time: 3 hrs 30 min
Prep: 10 min
Cook: 20 min
Additional: 3 hrs
Ingredients
3 tablespoons Dijon mustard
3 tablespoons maple syrup
2 tablespoons bourbon
Sea salt and organic black pepper, to taste
Preparation
1.  Rinse the salmon portions under cold water and pat dry.
2.  Make glaze: Combine the oil, Dijon, maple syrup and bourbon in a small bowl. Set aside half the glaze.
3.  Place the salmon in a shallow dish and brush with half the glaze. Refrigerate for 30 minutes to 3 hours before broiling.
4.  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.
5.  Broil for about 4 minutes. Brush with the reserved glaze and continue broiling for another 4 to 5 minutes, until the salmon is still pink in the very center (just barely cooked through).
6.  Make the vegetable saute: Heat 1 tablespoon olive oil with 1 tablespoon butter in a skillet. Add the beans and zucchini; sauté 3 to 4 minutes or until just crisp-tender. Season with salt and pepper. Remove from heat and stir in the corn kernels just before serving.
7.  If desired, remove the salmon skin by sliding a spatula between the flesh and the skin, leaving the skin on the broiler pan. Serve immediately with the vegetable sauté.
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