Maple Bourbon Salmon
Spring has sprung!
I am told it will be a bumper season for maple syrup. Quebec is by far the largest producer of maple syrup responsible for 75% of the world’s output. We have the indigenous peoples of North Eastern North America to thank for the first production of this ‘golden glory’ It has also long been recognized as a great source of energy and legend has it being used in place of water to cook venison to an aboriginal tribal chieftain. (1)
It goes great with salmon, off setting the fatty richness of the fish. This week’s recipe is dead easy and delicious……Enjoy!
Serves 4
Ingredients
- 1 pound salmon, with skin
- 2/3 cup maple syrup
- 1/3 cup bourbon
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1/4 teaspoon cayenne pepper (optional)
- salt and pepper, to taste
- 2 tablespoons olive oil
Preparation
- Preheat oven to 400º F.
- In a medium bowl, combine maple syrup, bourbon, orange juice, soy sauce, garlic, cayenne, salt, and pepper.
- Place salmon in a shallow baking dish. Add liquid mixture to dish, submerging fillet; refrigerate and marinate for 30 minutes.
- Drain most of marinade from baking dish, and reserve. Bake salmon for 10-15 minutes (adjust cooking time depending on thickness of fillet and desired doneness).
- While salmon cooks, pour marinade into sauce pan. Bring to a boil then reduce heat to low and let simmer until liquid thickens into a glaze-like consistency, about 10 minutes. Remove from heat and top salmon with glaze
(1)wikipedia
Original recipe and image courtesy of www.12tomatoes.com Adapted from a recipe from Half Baked Harvest
