Hey, everyone! Happy almost-Memorial Day!
For me it’s not so much about the holiday itself, but the sign of summer that gets me so excited. Even though I will spend a large part of it studying, the season has always given off a feeling of freedom, fun, and adventure. Plus hot weather, which my unnaturally cold-natured self ADORES. 😄
Through all the sweet sunny excitement, we should also take time to commemorate the courageous men and women this holiday is honoring.
This recipe can be enjoyed at any time of the year. Just pair it with your favorite sides with seasonal veggies and you have yourself an easy dinner! Featured above is brown rice risotto with mushrooms, spinach, peas, herbs, and parmesan. (a recipe I’ll be sharing soon!)
For the salmon, we’re marinating in a rich, sweet and savory maple bourbon blend…
Baking to succulent perfection, then reducing that flavorful sauce into a beautifully thick glaze to drizzle over the melt-in-your-mouth fillet.
Bringing together easy, delicious, healthy, filling, AND elegant!
- 10 oz raw salmon fillets, skinned*
- 2 tsp bourbon
- 2 tsp maple syrup
- 1 Tbsp orange juice
- 2 tsp soy sauce
- Mix bourbon, syrup, orange juice, and soy sauce in a plastic baggy. Add salmon fillets and marinate at least 2 hours.
- Heat grill** or grill pan over medium-high heat (and lightly grease as needed), or pre-heat oven to 450º.
- Remove salmon from marinade and cook to desired doneness, about 8-12 minutes (depending on thickness). If using the oven, place on a baking tray lined with nonstick foil. If using a grill pan, flip after about 4 minutes.
- Meanwhile, transfer excess marinade to a small saucepan. Simmer, stirring frequently, until thick and smooth. Serve over salmon.
- Pair with seasonal sides and enjoy!
- *Wild king salmon is the way to go!
- **On an outdoor grill, try cooking these on a charred cedar plank.