Poached Salmon With Bourbon Maple Food
POACHED SALMON
Steps:
- Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
- Serve with an arugula salad, lemon slices and olive oil drizzled on top.
MAPLE SALMON
This is the best and most delicious salmon recipe, and very easy to prepare. I love maple in everything and put this together one night. My husband totally loved it; he did not like salmon that much until he had this.
Provided by STARFLOWER
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 14.1 g, Cholesterol 67 mg, Fat 12.4 g, Fiber 0.1 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 633.1 mg, Sugar 11.9 g
BOURBON-GLAZED SALMON
This bourbon-glazed salmon is ready in minutes and requires only a handful of ingredients. Pair it with a green salad and couscous to have the perfect meal. If you don't like the taste of bourbon, you can use cola or brewed coffee. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.
Nutrition Facts : Calories 384 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 29g protein.
POACHED SALMON WITH BOURBON & MAPLE
Steps:
- Instructions 1. 1. Cut top and bottom off lemon; cut into eight to ten 1/4-inch-thick slices. Arrange lemon slices in single layer across bottom of 12-inch skillet. Whisk bourbon, maple syrup, mustard, vinegar, and shallot together in small bowl. Add bourbon mixture and water to skillet. 2. 2. Place salmon fillets in skillet, skinned-side down, on top of lemon slices (to prevent salmon from coming into direct contact with bottom of pan). Set pan over high heat and bring liquid to simmer. Reduce heat to low, cover, and cook until center of thickest part of fillet is still translucent when cut into with paring knife, 11 to 16 minutes (or until instant-read thermometer inserted into thickest part of fillet registers 125 degrees). Remove pan from heat and, using spatula, carefully transfer salmon and lemon slices to paper towel-lined plate and tent loosely with foil. 3. 3. Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes. Remove pan from heat; whisk in butter and chives. Season with salt and pepper to taste. 4. 4. Season salmon lightly with salt and pepper. Using spatula, carefully tilt salmon fillets to remove lemon slices. Place salmon on serving platter or individual plates; spoon sauce over top and serve.
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- Preheat broiler. For syrup glaze, in a small saucepan combine maple syrup, orange juice, and whiskey. Cook, uncovered, over medium heat while preparing salmon.
- Lightly sprinkle salmon with salt and pepper. Place on a lightly greased broiler pan. Broil 3 to 4 inches from heat for 5 minutes. Remove 2 tablespoons glaze and brush on all sides of salmon. Turn salmon and broil 5 minutes longer or until salmon flakes easily when tested with a fork.
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- Heat oil in an oven-proof skillet over medium-high heat. When oil begins to ripple, carefully add salmon fillets, skin side up. Sear for 2 minutes, then turn and sear on the other side for 2 - 3 minutes.
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- Whisk or blend together bourbon, soy sauce, and garlic.Marinate salmon flesh-side down in sauce for at least 30 minutes, or overnight. (Refrigerate while marinating.)
- Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Brush oil in an oven-safe pan or casserole dish. Use your fingers to brush the marinade off of the salmon and move it to the prepared pan. Reserve marinade.Slide the pan into the oven.Broil salmon for 6-8 minutes per 1" thickness, or until the fish is opaque and easily flakes apart with a fork.Do not flip the fish halfway through cooking.
- While the salmon cooks, pour the marinade into a small pot.Add the honey.Heat over medium heat until it comes to a boil, and then simmer for 2-3 minutes, lowering heat if necessary. Remove from heat and cover the pan to keep the sauce warm.
- When the salmon is done cooking, remove it from the oven and brush the bourbon sauce over the fish. Divide the remaining sauce and serve it on the side or drizzled over side dishes (like rice or vegetables.)Serve the fish immediately.
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