Bourbon Glazed Salmon!
It’s Manic Monday! Let me start by telling you right now, we are big fans of Cheddars. Due to some recently bad service, I have been on strike, but overall, I do love their food and service (food a little more as of now). One of our favorite things to get there is the bourbon glazed salmon. It melts in your mouth. When I began my hiatus I knew I was in trouble because this dish would be deeply missed by the Linkous household. I knew that we couldn’t go without it for too long so I took matters into my own hands and did what any loving wife would do. I found a recipe on Pinterest. Ah, Pinterest, how I love you. You are addicting but offer so many GREAT things! Here is the recipe we used for our Bourbon Glazed Salmon, straight from the table of Cooking Light. Well, maybe not straight from since there a few minor changes. But you get what I’m saying. Let’s check it out!
The ingredients. Minus the last 3. Oops.
We began this recipe by letting the salmon thaw. If you’ve put it in your freezer, it’s best to let it thaw in cold water in the fridge. It keeps bacteria at bay and bacteria loves nothing more than a piece of fish soaking in hot water in the sink. Yuck. Once it’s thawed good (usually takes about 20-30 minutes), you will get to place it in a bag full of wonderful goodness. I’m not even joking about this. It seriously is wonderful. You’re going to make a mix of sucanat, bourbon, soy sauce, ginger, lime juice, garlic cloves (minced), and black pepper to put in the bag with the salmon. Let it marinade for several hours but at least 1 ½ hours.
My Salmon, with skin (ew!)
Once it’s finished marinating, heat a skillet medium heat and coat the pan with cooking spray or butter. Add the fish and all the marinade to the pan and cook for about 4-6 minutes on each side. When it begins to flake, you’re done! Put one salmon fillet on each place and put a small amount of the remaining sauce on top of it. Sprinkle with green onions and sesame seeds if desired.
We choose to eat ours with some yummy salad and brown rice. There’s an endless amount of things that taste good with salmon so have your pick! We hope you enjoy this meal as much as we did. It tasted great and saved us a lot of money when compared to eating it out. It is definitely something we will make again!
Join us next week for Manic Monday as I share a yummy Homemade Honey Mustard recipe!
**Please note: all alcohol cooks out of this dish**
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Bourbon Glazed Salmon, revised from Cooking Light
3 tbsp sucanat
3 tbsp bourbon
2 tbsp soy sauce
1 tbsp ginger
1 tbsp lime juice
3 cloves minced garlic (I used the minced kind in the produce section)
¼ tsp ground black pepper
4 skinless salmon fillets
Cooking spray OR butter
¼ cup thinly cut green onions
1 tbsp toasted sesame seeds (check out here how to toast them)
Mix first 7 ingredients in a bag and shake. Shake, shake, shake. Add your salmon and stick in the fridge to marinate for at least 1 ½ hours. After this time has passed, heat stove top to medium heat, spray with cooking spray or add butter, and add fish and marinade. After cooking for 4-6 minutes on each side the fish should become flakey. Put on a plate and add a small amount of the sauce on top. Add green onions and sesame seeds if desired. Serve alongside rice and broccoli. Soooo good!
Embracing Everything Emma 