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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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A great blend of flavors. I would suggest not adding the marinade to the skillet until the salmon has been turned for the final 4 minutes of cooking. The sauce tends to burn if it gets too hot or is cooked too long. Ingredients:
3 tablespoons brown sugar |
3 tablespoons bourbon |
2 tablespoons low sodium soy sauce |
1 tablespoon grated peeled fresh ginger |
1 tablespoon lime juice |
3 garlic cloves, minced |
1/4 teaspoon freshley ground black pepper |
4 (6 ounce) skinless salmon fillets |
cooking spray |
1/4 cup thinly sliced green onion |
1 tablespoon sesame seeds, toasted (optional) |
Directions:
1. Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag, seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
2. Heat a large nonstick skillet over medium-high heat Coat pan with cooking spray. Add fish and marinade to pan (see my note at the top of the page under Description), cook fish for 4 minutes on each side until fish flakes easily when tested with a fork or until desired degree of doneness.
3. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 t. sauce. Sprinkle each serving with 1 T. green onions. And if using, sprinkle with the toasted sesame seeds.
4. NOTE: I would consider doubling the sauce portion of the recipe. I did and was glad I did. Since there are just the two of us, I also put the remaining two uncooked pieces of salmon in the freezer and added half the marinade to the bag. I'll include an update when I cook the salmon. I'm not sure if freezing it in the marinade might not be too much for a delicate piece if fish. UPDATE: Worked great!
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