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Bourbon Peach Salmon
Bourbon Peach Salmon
Ingredients:
4 salmon fillets (skin-on or skinless, as per your preference)
Salt and pepper, to taste
1 tbsp olive oil (for searing)
For the Bourbon Peach Glaze:
1/2 cup peach preserves or peach jam
1/4 cup bourbon (your favorite kind)
1/4 cup Dijon mustard
2 tbsp soy sauce (or tamari for a gluten-free version)
2 tbsp fresh lemon juice (about 1/2 lemon)
1/2 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp crushed red pepper flakes (optional, for a little heat)
1 tbsp butter (for a glossy finish)
For Garnish:
Fresh chopped parsley (optional)
Fresh peach slices (optional)
Instructions:
1. Prepare the Salmon:
Pat the salmon fillets dry with paper towels. This helps achieve a crispy exterior when cooking.
Season the fillets generously with salt and pepper on both sides.
2. Make the Bourbon Peach Glaze:
In a small saucepan, combine the peach preserves, bourbon, Dijon mustard, soy sauce, lemon juice, garlic powder, ground ginger, and crushed red pepper flakes (if using).
Bring the mixture to a simmer over medium heat. Stir occasionally, and let it simmer for about 5-7 minutes until it thickens slightly and becomes syrupy.
Remove from heat and whisk in the butter until smooth and glossy. Set aside.
3. Cook the Salmon:
Heat olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the salmon fillets, skin-side down if using skin-on fillets. Cook for about 4-5 minutes on the first side until golden brown and crispy.
Flip the salmon fillets over carefully and cook for another 3-4 minutes, depending on the thickness of the fillets and your preferred doneness (salmon should be just cooked through, but still moist in the center).
4. Glaze the Salmon:
Once the salmon is cooked, spoon the bourbon peach glaze over the top of each fillet. Let the glaze warm up on the salmon for a minute or so, allowing it to caramelize slightly.
5. Serve:
Transfer the glazed salmon fillets to serving plates.
Garnish with fresh parsley and peach slices if desired, for an extra touch of color and freshness.
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