Bourbon Glazed Salmon

Ok, it's offish. I am for sure the worst blogger in the history of bloggers. My friend over at Do We Love It* tried to make this claim recently after taking a three week hiatus.  That's right, three weeks.  Not three months.  I think I have her beat. 

*Incidentally, we're in a fashion war.  Go tell her that you like the dress!

Do you hate me?  Will you allow for excuses?  Hmmm...I teach (and practice) yoga regularly on top of my day job, the hubs and I just bought our first house (which is a.dor.a.ble, by the way), I just accepted a new job (yay!), I'm addicted to Law and Order re-runs.  I could probably come up with more excuses but I'll just quit (while I'm ahead?) and beg your forgiveness.  Please come back to me.  I promise I'll try to be better.  To make it up to you I'm introducing you to this delish salmon recipe.  The hubs practically licked his plate clean.  So, without further ado, and at long last, I present to you...Bourbon Glazed Salmon.  Yay!

Ingredients

3 tablespoons honey
3 tablespoons bourbon

2 tablespoons Bragg liquid aminos (all-natural substitute for soy sauce)

1 tablespoon fresh lime juice (about 1 lime)

1 tablespoon grated peeled fresh ginger (I used dry because I had it on hand and I just eyeballed it, probably about 1 teaspoon)

1/4 teaspoon freshly ground black pepper

1  garlic clove, crushed

4  (6-ounce) salmon fillets (about 1 inch thick)

grapeseed or coconut oil

1/4 cup thinly sliced green onions

1 tablespoon sesame seeds, toasted

Directions

Combine first 7 ingredients in a large ziploc bag. Add fish to bag and seal. Marinate in refrigerator 1 to 1.5 hours, turning occasionally.

Heat oil in a  skillet over medium-high heat. 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.

Printable Recipe

(Recipe adapted from Cooking Light)

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