Sweet Bourbon Glazed Salmon with Crispy Leeks
I baked some sweet potatoes and asparagus to go along with the salmon.
For the Salmon:
1/3 cup bourbon
1/4 cup brown sugar
2 teaspoons honey
2 teaspoons molasses
1 1/2 teaspoons country dijon (or another grainy) mustard
1/2 teaspoon cider vinegar
2 salmon filets
1 teaspoon salt
1 teaspoons ground black pepper
For the Leeks:
3 large leeks, cleaned
2 tablespoons unsalted butter
1/4 cup white wine (or chicken broth, if you have no wine)
1. Preheat your oven to 450 degrees F. In a sauce pan over high heat, whisk together the bourbon, brown sugar, honey, molasses, mustard, and vinegar. Bring to a boil, then turn the heat down to medium-low and allow the sauce to simmer for about 10-15 minutes, until reduced by half and slightly thickened. Remove from heat and set aside.
2. Make your leeks while the sauce simmers. Melt the butter in a pan over medium-high heat and thinly slice the leeks. Cook for 8-10 minutes, until softened, then add in the white wine and cook until evaporated.
3. Pat the salmon dry and season with the salt and pepper. Line a baking sheet with foil or parchment, then place a cooling rack on top of it and spray with non-stick spray. Place the salmon on the sheet, brush lightly with the sauce, and broil for 3 minutes or so on each side, until slightly crispy.
4. Take the salmon out of the oven and brush it again, this time more generously with the glaze. Place back in the oven for another 2 minutes or so on each side, until the sauce caramelizes a bit. Top with the caramelized leeks and serve. This was my first time using the broiler of my oven, but I have to say that I’ll never bake salmon another way. It’s so simple.
Enjoy. ♥ B
*This amazing recipe came from Crepes of Wrath