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Bourbon-Glazed Salmon

Randy Mayor; Leigh Ann Ross
Yield 4 servings
"I created this recipe after tasting the bourbon salmon from my local grocery seafood counter. Mine has received rave reviews, even from picky eaters who don't normally try salmon." --Esther Maples, Harlem, GA

Ingredients

  • 3 tablespoons brown sugar
  • 3 tablespoons bourbon
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon fresh lime juice
  • 3 garlic cloves, minced
  • 1/4 teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless salmon fillets
  • Cooking spray
  • 1/4 cup thinly sliced green onions
  • 1 tablespoon sesame seeds, toasted

Nutrition Information

  • calories 353
  • caloriesfromfat 36 %
  • fat 14.1 g
  • satfat 3.2 g
  • monofat 6 g
  • polyfat 3.6 g
  • protein 37.4 g
  • carbohydrate 13 g
  • fiber 0.3 g
  • cholesterol 87 mg
  • iron 4.3 mg
  • sodium 281 mg
  • calcium 41 mg

How to Make It

  1. Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. 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.