![]() While the salmon is baking, add nuts to the maple sauce, and simmer it an additional 5 minutes before removing it from the heat.Brush each salmon fillet with an additional 2 Tablespoons of the glaze, and place them back in the oven at 400 degrees Fahrenheit for 6 minutes or until the center is no longer pink.Place the pan in the oven, and broil it 4 inches from the heat for 4 minutes.Don’t worry if the glaze isn’t thick yet. Brush a small amount of glaze on top of the salmon. Lightly sprinkle the salmon with salt and pepper, and place it on a broiler pan. Preheat the broiler to 525 degrees Fahrenheit, and line a baking sheet with foil or oil.Reduce the heat to low, and let it simmer for 10- 15 mins (stirring occasionally) until the glaze reaches a syrupy consistency and reduces by about ¼ the original amount.Combine maple syrup, bourbon, apple juice, and mustard in a medium saucepan over medium heat.Whether you have leftovers from dinner or want to make extra portions for the week, this bourbon salmon recipe can be kept in either the fridge or freezer for a convenient meal.įridge: Place the salmon in an airtight container, and store it in the fridge for up to 3 days.įreezer: Store the salmon in a large freezer bag along with any additional glaze, press out as much air as possible, and keep the salmon in the freezer for up to 3 months. 145 degrees Fahrenheit when measured with a meat thermometer.No matter what kind of salmon is used or how you cook it, it will also have a few signs that indicate it is ready to be eaten and will be: How to Know when Salmon is Finished Cooking For the best results, marinade small fish pieces for no more than 15-30 minutes and thick cuts of fish for no longer than 1 hour. Pro-Tip: Don’t marinate your fish overnight! Unlike other protein sources, the acid in your marinade will break down the flesh of the fish making it tough.įurthermore, flaky fish should not be marinated as long as firm fish, because it will cook faster in the marinade. Unlike marinade, glazes are most often fairly sweet and made with a syrup such as agave or maple. Meanwhile, glazes are meant to be added on top of protein to help give them flavor without fully soaking through. As a result, marinades often contain an acidic element such as lemon juice or vinegar to penetrate the meat and are used to submerge the protein anywhere from 15 minutes to 24 hours. Often confused, glazes and marinades are not the same things! Often used on protein sources such as fish or chicken, marinades are meant to soak into the meat to add flavor. However, the issue occurs with varieties that have hidden flavorings or additives included after the distillation process. Yes, even if it is made with wheat, barley, or rye! The distillation process removes all gluten from the alcohol. ![]() ![]() The truth is that pure distilled bourbon is gluten free. Understandably, there is some confusion as to whether or not bourbon is gluten free. Remove from the oven, and top with the thickened maple bourbon glaze.Brush the filets with 2 tablespoons of glaze, and place them back in the oven at 400 degrees for 6 minutes.After 4 minutes in the broiler, remove the salmon from the oven, and follow the steps below to finish baking. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |