Cheddars Bourbon Glazed Salmon Food

BOURBON - GLAZED SALMON

Steps:

• 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 (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.
• 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.
• 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!

BOURBON GLAZED SALMON

Steps:

• Preheat oven to 425 F.
• For the glaze: In a small saucepan, combine the bourbon, sugar, soy sauce, garlic and mustard. Bring to a boil and simmer on low for 10-15 minutes, or until reduced by half. Remove from heat and let sit to thicken.
• Pat salmon fillets dry and season with salt and pepper on both sides. Lay the salmon skin side down on a lightly oiled wire rack set over a baking sheet (to catch the drips). If you don't have a rack, a baking sheet will work just fine. Bake for about 10-15 minutes or so, depending on the size of your fish. When the salmon is nearly done, turn the broiler on in your oven. With a food brush, spread the glaze on top of the salmon. Be generous with your glaze!
• Return to the oven and broil (not too close to heat) for about 30 seconds. Watch carefully that glaze doesn't burn. Repeat the process: take out the salmon, brush with more of the glaze and broil for a few seconds. Remove from oven.
• Arrange the fillets on each plate and drizzle each serving with the remaining glaze. Enjoy!

BOURBON-GLAZED SALMON

Steps:

• Combine first 8 ingredients in a large zip-top plastic bag. Add salmon fillets to bag and seal.
• Marinate in refrigerator for about 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 if you like.
• VARIATION: this bourbon glaze recipe can also be done for grilled steaks or grilled chicken breasts and its flavor is excellent, too.

CHEDDARS BOURBON GLAZED SALMON RECIPE

Steps:

• Pre heat your oven to 425 degrees Fahrenheit.
• Combine the ingredients (except for the Salmon of course!) in a small saucepan to make the glaze. Bring to a boil and let it simmer on low heat for about 10 to 15minutes, or until the mixture is reduced by half. Remove from heat, and allow to rest till it thickens.
• Pat the Salmon Fillets dry and season both sides with Pepper and Salt. Lay the Salmon, skin side down, on a lightly greased wire rack with a baking sheet set beneath it to catch any drips. If you don't have a rack, a simple greased sheet will do as well.
• Place in the oven and bake for about 10 to 15 minutes, depending on your Salmon's thickness.
• When the Salmon is almost done, take it out of the oven, switch on the broiler in your oven, and generously brush the glaze over the top of the Salmon. Return the Salmon to the oven and broil for about 30 seconds. Repeat this a few times; be careful not to burn the glaze!
• Remove the done Salmon from the oven, drizzle the remaining glaze on top, and enjoy.