What to Cook this Weekend: Maple Syrup and Bourbon-Glazed Barbecue Salmon
Like most holidays we celebrate, Memorial Day is another occasion to gather 'round and eat with friends and family. Specifically, Memorial Day is seen as a kick-off to the grilling season. We've got great recipes coming to you next week for the grilling season ahead, but here's a teaser to start off with.
This one comes from the Once Upon a Feast blog and reminds me of a Plank Grilled Salmon with Dill Sauce recipe from Williams-Sonoma's Essentials of Grilling book. For the recipe below, I'd highly recommend grilling the salmon on a wood plank for additional flavor. Enjoy!
Ingredients:
8 (6-ounce) salmon fillets (1-inch thick) preferably with skin on
Cooking spray (for broiler/barbecue rack)
1 cup maple syrup or brown sugar, packed
6 tablespoons (1/3 cup) bourbon
1/4 cup soy sauce
2 tablespoons fresh lime juice (1 lime)
2 teaspoons fresh ginger, grated
2 cloves garlic, crushed
1/4 teaspoon ground pepper
1. To marinate: Combine maple syrup, bourbon, soy sauce, lime juice, ginger, pepper, and garlic in a large zip-lock plastic bag. Add salmon fillets, seal bag, and marinate in fridge for 30 minutes, turning the bag once. Remove fillets from bag and set aside the marinade. Do not marinate for longer than 30 minutes.
2. Preheat barbecue, broiler, or oven to 400°F.
3. To barbecue or broil: Place fillets skin side down on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork.
4. To roast: Line a baking dish with tin foil or parchment paper. Place fish skin side down in center of oven and bake for 20 minutes or so, until fish flakes easily.
5. In the meantime: bring the rest of the marinade to a boil in a small saucepan on medium high heat on top of stove. Reduce to a little more than half. Allow to simmer while fish is cooking. Use to baste fish and serve as sauce.
Serves 8.
--Sous-Chef on the Run
Jennifer K. on May 23, 2008 at 02:25 PM
PACKED maple syrup? HUH??