I have another delicious and easy seafood dish for you! As I’m sure you’ve noticed, we make a lot of fish for dinner, particularly salmon. This is definitely my favorite salmon recipe. The sweetness of the brown sugar and the bite of the bourbon pair together to make an addicting flavor. Broiling the salmon adds a delicious crispiness to it as well. The light, crisp asparagus with the bright tanginess of balsamic vinegar makes the perfect fresh and summery side dish.
Crispy Bourbon Glazed Salon (serves 2)
From How Sweet It Is
- 1 pound fresh salmon
- 1 tablespoon coarse sea salt
- 1/2 tablespoon black pepper
- 3/4 cup bourbon
- 2/3 cup brown sugar
- 1 garlic clove, minced
- 1 teaspoon apple cider vinegar
- 1 tablespoon worcestershire sauce
- 1 tablespoon honey
- 1/2 teaspoon ground mustard
- Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk.
- Heat over high heat and allow it to come to a boil.
- Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half.
- Pour mixture in a bowl and let sit at room temperature while the salmon cooks. The glaze will thicken a bit at this time.
- Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides.
- Lay it on a non-stick baking sheet. Broil for about 5-6 minutes on each side, until the top develops a crispy crust.
- If your salmon is very thick, you may need to go a little longer.
- Remove the salmon from the oven and brush generously with the bourbon glaze.
- The glaze can be stored in the fridge for a week or two – just allow it to come to room temperature (or slightly warm it) before using.
Balsamic Roasted Asparagus (Serves 2)
- 1 bushel fresh asparagus (about 15-20)
- 1 tablespoons good olive oil
- salt, pepper
- freshly grated Parmesan
- balsamic vinegar
- Preheat the oven to 425 degrees F.
- Lay asparagus in a single layer on a baking sheet and drizzle with olive oil.
- Season with salt and pepper. Toss to coat evenly.
- Roast for 15 to 20 minutes, until tender.
- Drizzle with balsamic vinegar. Toss to coat.
- Sprinkle grated parmesan cheese and serve.