Bourbon-Glazed Salmon
Randy Mayor; Leigh Ann Ross
Ingredients
- 3 tablespoons brown sugar
- 3 tablespoons bourbon
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon fresh lime juice
- 3 garlic cloves, minced
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless salmon fillets
- Cooking spray
- 1/4 cup thinly sliced green onions
- 1 tablespoon sesame seeds, toasted
Preparation
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.
- Yield: 4 servings
"I created this recipe after tasting the bourbon salmon from my local grocery seafood counter. Mine has received rave reviews, even from picky eaters who don't normally try salmon." --Esther Maples, Harlem, GA
Nutritional Information
| Calories per serving: | 353 |
|---|---|
| Calories per serving: | 36% |
| Fat per serving: | 14.1g |
| Saturated fat per serving: | 3.2g |
| Monounsaturated fat per serving: | 6g |
| Polyunsaturated fat per serving: | 3.6g |
| Protein per serving: | 37.4g |
| Carbohydrates per serving: | 13g |
| Fiber per serving: | 0.3g |
| Cholesterol per serving: | 87mg |
| Iron per serving: | 4.3mg |
| Sodium per serving: | 281mg |
| Calcium per serving: | 41mg |
