Bourbon Glazed Salmon With Peanuts And Bacon Recipes

HONEY-BOURBON GLAZED BACON

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
• Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.

SALMON WITH BROWN SUGAR AND BOURBON GLAZE

Steps:

• Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

BACON-WRAPPED BOURBON-MARINATED SALMON

Steps:

• Mix steak seasoning sauce, 6 tablespoons brown sugar, bourbon, and scallions together in a large bowl to make marinade.
• Toss salmon cubes in marinade. Cover with plastic wrap and let sit in the refrigerator, 4 to 6 hours.
• Wrap each salmon cube with bacon; use a toothpick to hold bacon in place. Sprinkle remaining 2 tablespoons brown sugar on top.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Grill bacon-wrapped salmon, turning frequently, until bacon begins to crisp, about 5 minutes.

BOURBON-GLAZED SALMON FILLET

Steps:

• Combine the sugar, water, bourbon, soy sauce, honey, lime juice, ginger, salt, pepper and garlic in a shallow dish large enough to hold the salmon. Add the salmon fillet, turning in the marinade to coat completely, cover the dish with plastic wrap and place in the refrigerator for 30 minutes. Alternatively, you could place the salmon and marinade in a resealable bag.
• Preheat the oven to 425°F and coat a baking sheet or broiler pan with non-stick spray.
• Remove the salmon from the marinade and place skin side down on the baking sheet. Pour the marinade into a small saucepan. Bring the marinade to a boil over medium-high heat and cook for 4 to 5 minutes to reduce the liquid until it is slightly thick and syrupy.
• Brush some of the syrupy glaze over the top of the salmon. Transfer the baking sheet with the salmon to the oven and broil 6-8 minutes, or until fish flakes easily when tested with a fork. Do not over cook (see notes).
• To serve, transfer the salmon fillet to a serving platter and spoon some of the reduced marinade sauce over the top and garnish with the chopped fresh parsley.

BOURBON GLAZED SALMON WITH PEANUTS AND BACON

Steps:

• For the glaze, combine the juice, brown sugar, bouillon, pepper, bourbon and soy sauce. Bring to a boil and cook for 3 to 4 minutes. Turn heat down to a simmer. Thicken to your desired thickness with cornstarch slurry (equal parts cold water mixed with cornstarch -- be careful, it will thicken quickly!).
• For the topping, fry the bacon in a skillet over medium heat until crisp. Add peanuts and cook until the peanuts are heated through and hot, about 1 minute.
• Grill the salmon over medium-high heat to desired doneness. (I cook 2 minutes, turn 45 degrees and cook 2 minutes more, flip the salmon and cook 2-3 minutes, rotate 45 degrees and cook 2-3 minutes more, until it flakes nicely) Baste with the glaze while you are grilling the salmon.
• Finish by topping the salmon with the bacon and peanuts.

BOURBON GLAZED SALMON

Steps:

• Preheat oven to 425 F.
• For the glaze: In a small saucepan, combine the bourbon, sugar, soy sauce, garlic and mustard. Bring to a boil and simmer on low for 10-15 minutes, or until reduced by half. Remove from heat and let sit to thicken.
• Pat salmon fillets dry and season with salt and pepper on both sides. Lay the salmon skin side down on a lightly oiled wire rack set over a baking sheet (to catch the drips). If you don't have a rack, a baking sheet will work just fine. Bake for about 10-15 minutes or so, depending on the size of your fish. When the salmon is nearly done, turn the broiler on in your oven. With a food brush, spread the glaze on top of the salmon. Be generous with your glaze!
• Return to the oven and broil (not too close to heat) for about 30 seconds. Watch carefully that glaze doesn't burn. Repeat the process: take out the salmon, brush with more of the glaze and broil for a few seconds. Remove from oven.
• Arrange the fillets on each plate and drizzle each serving with the remaining glaze. Enjoy!