The wife and I like fish. She prefers white fish and I prefer salmon...and I am the one who cooks, therefore I cook more salmon than white fish -also the price has to do with the choice-. Where I live salmon is abundant and of great quality. The best season for salmon is Spring, but in reality yo can find it year round -off season is frozen-.
As I have proven before, salmon is one of the easiest fish to cook and most of the times the end result is great. This time around I decided to try a recipe that I have seen somewhere before (can't remember where), so, after deciphering my scribbles, I share the recipe with some modifications I made.
Again, the photo is not mine as I tend to forget the photo when I'm serving... mea culpa. Next time...
Mustard Bourbon Salmon
Cooking Time: 30 Minutes Makes 6 servings
1/4 Cup Dijon Mustard
6 Boneless salmon fillets
1/2 Cup Bourbon
1/4 Cup Lime juice
2 Garlic cloves minced
1. Preheat the oven’s broiler, place the rack in the second rack holder -the second from the bottom up- and prepare a broiler pan (one that can take high heat) with some olive oil.
2. Mix together the mustard with the brown sugar and the lime juice until incorporated, then add the minced garlic and mix again (I crush a bit mine so one doesn’t have to bite garlic).
3. When the oven is ready, place the salmon, skin down in the broiler pan.
4. Add to our mustard-sugar mix the bourbon and mix until incorporated, then spoon the mixture on top of the salmon fillets.
5. Cook for about 10 minutes (mine is perfect at 10 minutes…but it depends on your oven) and just check it at the 10 minutes…the salon should flake easily. Don’t over-bake it!!!, nobody likes dry salmon.
6. Serve it with some wild rice or mash potatoes or some steam veggies… your choice. Enjoy!