Honey Bourbon Glazed Salmon

• Seafood

  • 4 6 ounce salmon filets

• Produce

  • 1 medium clove Garlic
  • 1 tbsp Ginger, fresh

• Condiments

  • 1/3 cup Honey
  • 1 tbsp Lime juice, fresh
  • 1 Lime juice, fresh
  • 1 tsp Mustard, whole grain
  • 2 1/2 tbsp Soy sauce

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 tbsp Brown sugar
  • 1 Kosher salt
  • 1/4 tsp Red pepper flakes

• Beer, Wine & Liquor

  • 1/3 cup Bourbon whisky

Found on thecafesucrefarine.com

Description

Ingredients

• ⅓ cup honey
• ⅓ cup bourbon whisky
• 2 tablespoon brown sugar
• 2 ½ tablespoons soy sauce
• 1 teaspoon whole grain mustard
• 1 tablespoon finely minced or grated fresh ginger
• 1 medium clove garlic, finely minced
• ¼-½ teaspoons red pepper flakes (crushed red pepper)*
• 1 tablespoon fresh lime juice
• For the salmon:
• 4 6-ounce salmon filets
• kosher salt
• freshly ground black pepper
• fresh lime juice

Directions

• Line 2 sheet pans with foil for easy clean up. Spray both with cooking spray or rub lightly with oil.
• Combine honey, bourbon, brown sugar, soy sauce, mustard, ginger, garlic and red pepper flakes in a small pan. Bring mixture to a boil over medium high heat, stirring continuously. Reduce heat to medium but maintain a steady boil for about 5 minutes, stirring frequently. Youll need to take pan off of the burner and let the bubbling settle down to check it. Mixture should be syrupy and reduced to about one half. It will get a bit thicker as it cools. You may need to boil it for another minute or two to achieve the syrupy consistency. Add lime juice and stir well to combine. Go ahead and taste it - if you want it spicier, add another pinch or two of red pepper flakes. If making ahead, transfer sauce to a covered container and store at room temperature. If making salmon right away, pour half of this mixture into a small bowl, leave the rest in the pan.
• Preheat oven to high broil. Position an oven rack about 6-7 inches from broiling element. Season salmon lightly with kosher salt and freshly ground black pepper on both sides. Brush with sauce on top and sides. Place it on prepared sheet pan and place pan under broiler. Broil for 5 minutes. Remove from oven and transfer to other pan, flipping each fillet to opposite side (This will prevent smoking when you return pan to oven. Otherwise, the broiler tends to burn any sauce that has accumulated on the pan**.) Brush second side with sauce. Return to broiler and cook for 4 minutes. If top is not nicely browned and slightly charred in places, move rack up one level and cook for another 15 seconds to a minute. Watch carefully at this point, checking at 15 second intervals, so that salmon doesnt burn. If salmon pieces vary in size you may have to rearrange them half way through the broiling time or remove them as they are finished. Serve with fresh lime wedges.
• Sauce can be made several hours in advance. When finished cooking, transfer it to a covered jar or container and store at room temperature until ready to use. Just divide in two and use one half for the glaze and the rest for the drizzling sauce.***
• I like to serve this salmon with rice and a green veggie like asparagus or Hari coverts (French green beans). I use a garnish of white and black sesame seeds and some finely sliced chives. You could also use cilantro.