Hands down the easiest and most flavorful salmon dish you will make. With equal parts marinade you can make as much or as little of this Brown Sugar Salmon Recipe with Bourbon and Soy that you would like. Marinate this fish over night for best results and actually you can marinate it for up to 48 hours. When it comes to cooking with wine, beer or spirits the general rule of thumb is, if you wouldn’t drink it by yourself then don’t flippin cook with it! To accompany this Brown Sugar Salmon Recipe with Bourbon and Soy I whipped up some really tasty quickly sautéed vegetables consisting of edamame, peas, baby carrots and sprouts. They are super light and flavor and literally go excellent with the Brown Sugar Salmon Recipe with Bourbon and Soy. I haven’t tried it but I’m thinking this marinade recipe would go pretty dang good with chicken or a steak. I may be wrong, but it may also be really tasty. Give it a shot!
Brown Sugar Salmon Recipe with Bourbon and Soy
For the Salmon:
- 10 to 12 ounce fillet of fresh salmon
- 1/3 cup of bourbon
- 1/3 cup of soy sauce
- 1/3 cup of brown sugar
- 1 teaspoon of sesame oil
For the Vegetables:
- 1 tablespoon of sesame oil
- 1 tablespoon of finely minced ginger
- 1 finely minced clove of garlic
- 5 baby carrots sliced long ways
- 1 cup of edamame
- 1 cup of peas
- 1 cup of sprouts
- 1/2 cup of chicken stock
- 1/2 cup of sliced green onions
- Kosher salt and fresh cracked pepper to taste
- sesame seeds for garnish optional
Salmon: Place the salmon along with the bourbon, soy and brown sugar into a slider bag and toss around and marinate in the refrigerator overnight.
Once the salmon is done marinating, remove from the bag and saute in a medium sized saute pan on high heat with 1 teaspoon of sesame oil until golden brown on both sides and a medium internal temperature is achieved (3 to 4 minutes on each side). When it’s finished cooking, remove from the pan and set aside.
Vegetables: In a large hot saute pan with 1 tablespoon of sesame oil caramelize the ginger and garlic. Once brown, add in the carrot and saute for 2 to 3 minutes. Next, add in the edamame, peas and sprouts and saute for a further 3 to 4 minutes. Finish with chicken stock, sliced green onions and salt and pepper to taste and braise for 3 to 4 minutes.
Serve the the salmon on top of the braised vegetables and garnish with sesame seeds.