Maple Bourbon Glazed Salmon
Ingredients
The salmon
-
1
pound
wild caught salmon, cut into 4 pieces
-
2
tablespoons
olive oil
-
¾
cup
pure maple syrup
-
5
tablespoons
bourbon
-
¼
cup
soy sauce
-
¼
cup
orange juice
-
½
teaspoon
cayenne pepper
-
to taste
salt and pepper
The cranberry chutney
-
2
cups
fresh cranberries
-
1
cup
chopped apples (honeycrisp recommended)
-
¼
cup
apple cider vinegar
-
¾
cup
brown sugar
-
2
tablespoons
freshly grated orange zest
-
1
tablespoon
fresh ginger, grated
-
1
small
cinnamon stick
-
1
whole
jalapeno, seeded and chopped (optional)
The salt roasted potatoes
-
3
pounds
baby red potatoes (1½ to 2 inches in diameter)
-
2
tablespoons
extra-virgin olive oil
-
1
tablespoon
coarse sea salt
-
1-2
tablespoons
fresh rosemary, chopped
Instructions
- Preheat the oven to 350°F.
- Arrange the potatoes in a roasting pan, coat with olive oil, sprinkle with salt and rosemary, and roast for about 45 minutes until tender.
- In a baking dish, place the salmon and whisk together the maple syrup, bourbon, soy sauce, orange juice, and cayenne pepper; pour over the salmon.
- For the chutney, combine cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick, and jalapeno in a pot with water and boil, then simmer for 20-25 minutes until thickened.
- While the chutney cooks, heat olive oil in a skillet and sear the salmon for 3-4 minutes on one side, then flip and cook for another 4-5 minutes.
- Remove the salmon and reduce the heat to low, adding the bourbon-maple mixture to the skillet, bringing it to a boil and simmering until thickened.
- To serve, place cranberry chutney on a plate, top with salmon, drizzle with glaze, and add roasted potatoes on the side.
Nutrition Facts (estimated)
Servings
4
Calories
992
Total fat
40g
Total carbohydrates
100g
Total protein
35g
Sodium
800mg
Cholesterol
70mg
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