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Honey-Bourbon Marinated Salmon

Posted May 08 2012 7:47am

Morning!

Yesterday was a Monday if I’ve ever seen one; a day that was full of craziness and a bunch of nonsense.

By the time I finally finished up at work I got out of there late and was in no mood to leave the house again once I got there, so I didn’t even venture to training which will definitely be happening tonight.

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I did however, make an awesome dinner which I have to share with you guys!

If you are a fish fan, you must try this. I think that this same marinade would be good on beef as well. And it does actually have bourbon in it – which acts as a tenderizer.

Bourbon? Nope, I don’t drink it so I don’t typically have it lying around at my house, so I had to go purchase some for this endeavor.

For cooking, you obviously don’t need a high quality top shelf bourbon. The easiest choice: Jim Beam. I just went to the liquor store and bought a couple little shooters for this. I didn’t want to dish out the money for a whole bottle knowing it would never get drank.

Once you have that, chances are you probably already have the rest of the short and simple ingredient list in your pantry!

file later 250

Honey-Bourbon Marinated Salmon

Prep time: 5 minutes for sauce, and at least 1 hour to marinade
Cook time: varies depending on method (7-10 minutes)
Yield: 2-3 large filets

Ingredients:

  • 2 or 3 salmon filets (I used two 5 oz filets)
  • 3/4 cup of bourbon
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1/2 tsp ground ginger
  • 1 tsp garlic powder
  • 1/4 cup brown sugar
  • a couple shakes of black pepper
  • half of a lemon (optional)

Instructions:

  1. Mix all ingredients in bowl until sugar is mostly dissolved.
  2. If salmon is frozen – thaw. Place salmon filets in large Ziploc bag and pour marinade over filets. Seal bag and place in refrigerator to let marinade for at least 1 hour prior to cooking (I went ahead and prepared mine the night before and let them marinade over night and all day).
  3. Cooking option 1 (and my preferred): heat medium non stick skillet over medium-low heat on stove. Drain excess marinade from bag (i.e. dump it down drain, whatever) and then place filets in pan and cook about 5 minutes per side (depending on thickness of filets). When you flip filets to other side, squeeze some fresh lemon juice for a little added flavor.
  4. Cooking option 2: Coat a flat pan (or cookie sheet) with foil and spray lightly with nonstick cooking spray. Heat broiler on low. Transfer fish to pan (again, draining excess marinade) and sprinkle some lemon juice over top. Broil for about 7-10 minutes.

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I served mine with half of a leftover twice baked potato and some steamed broccoli.

Simple and delish!

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Have a great Tuesday!

  • What was/will be your workout today?
  • What color are your dishes (plates/bowls)?

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