Bourbon Glazed Salmon

Method

1. 1

   Make the glaze: In a small saucepan, combine bourbon, brown sugar, soy sauce, Dijon, vinegar, and garlic powder. Bring to a boil, reduce to a simmer, and cook for 8-10 minutes, stirring occasionally. The mixture should thicken slightly. Remove from heat and set aside.

2. 2

   Cook the asparagus: Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add asparagus in a single layer and season lightly with salt and pepper. Cook for 4-6 minutes, turning occasionally, until bright green and just tender. Transfer to a plate.

3. 3

   Sear the salmon: Pat salmon fillets dry using paper towels and season with salt and pepper. I used 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the remaining tablespoon of oil to the same pan and heat over medium-high heat. Place the salmon skin-side up first and cook for 4-5 minutes, until lightly golden.

4. 4

   Flip the fillets so they are skin-side down and reduce the heat to medium. Spoon the bourbon glaze over the salmon and cook for 3-5 minutes. Keep spooning the glaze over the top until the salmon is cooked through and the glaze is caramelized. Cooking time will vary depending on the thickness of the fillets. Salmon is ready when it flakes easily with a fork and is opaque throughout.

5. 5

   Serve the fish with the asparagus and cooked pearl couscous. Rice, mashed potatoes, or quinoa are other great options. Spoon extra glaze over the salmon and sprinkle with sliced green onions just before serving. Enjoy!