In our quest to eat happy and healthy we again dipped into the archives to pull out another great recipe. This time around it was bourbon salmon (a Cooking Light recipe)…because what better to go with your fish than alcohol! We fudged up a bit with this one as we didn’t realize (or remember) that the salmon needed to be marinated for an hour an a half. So we weren’t eating at eight in the evening we let this sit for only thirty minutes. In the end, it still turned out great. Now we know that in a time crunch we can get around the length of the marinade.
After the thirty minutes in the fridge we put the salmon into the pan, sauce and all. As the recipe below says, it takes about four minutes on each side to cook the fish. My piece was a bit bigger so it took just a hair longer. We also cooked it a bit longer to help glaze the fish with the sauce. This left a little less to go on top of the rice, but made sure to add the flavor to the salmon.
While the salmon cooked we got the rice going (ten minute rice in a bag…we’re fancy). In addition we threw some asparagus in the oven with just olive oil, salt, and pepper. A simple veggie to go on the side. Towards the end we put in the sesame seeds to toast. After everything was done, we threw it on the plate, and dug in. Another satisfying meal that isn’t overly heavy.
3 tablespoons brown sugar3 tablespoons bourbon2 tablespoons low-sodium soy sauce1 tablespoon grated peeled fresh ginger1 tablespoon fresh lime juice3 garlic cloves, minced1/4 teaspoon freshly ground black pepper4 (6-ounce) skinless salmon filletsCooking spray1/4 cup thinly sliced green onions1 tablespoon sesame seeds, toasted
- 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.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.