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Bourbon and Maple-Glazed Salmon



Bourbon and Maple-Glazed Salmon
From and tested by Susan M. Selasky for the Free Press Test Kitchen

Prep time 10 minutes
Cook time 20 minutes (plus marinating time)
Serves 4

1 tablespoon organic extra virgin olive oil or organic macadamia nut oil
3 tablespoons Dijon mustard
3 tablespoons maple syrup
2 tablespoons bourbon
4 (6 oz) salmon fillet portions (with skin or skinless)
Sea salt to taste
Organic black pepper
Vegetable sauté, optional (see instructions below*)

  • Rinse the salmon portions under cold water and pat dry.

  • In a small bowl combine the oil, Dijon, maple syrup and bourbon. Set aside half the glaze.

  • Place the salmon in a shallow dish and brush with half the glaze. Refrigerate for 30 minutes and up to 3 hours before broiling.

  • Preheat the broiler to low. Coat a broiler pan with nonstick cooking spray. Place the salmon on the pan, skin side down. Season with salt and pepper.

  • Broil for about 4 minutes. Brush with the reserved glaze and continue broiling, another 4‒5 minutes, until the salmon is still pink in the very center, or just barely cooked through.

  • If desired, remove the skin by sliding a spatula between the flesh and the skin, leaving the skin on the broiler pan.
  • Serve immediately with the vegetable sauté.

*To make the vegetable sauté:

  • Clean and trim 2 cups fresh green beans. Cut the beans in half. Wash and cut 1 small zucchini into 1 inch pieces.

  • Cut kernels from 1 large ear of fresh corn.

  • In a skillet, heat 1 tablespoon olive oil with 1 tablespoon butter.

  • Add the beans and zucchini and sauté 3‒4 minutes or until just crisp-tender.

  • Season with salt and pepper.

  • Remove from the heat and stir in the corn kernels just before serving.

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