Sweet Bourbon Salmon (Print Version)
# Ingredients:
→ Marinade
01 -
¾ cup peach jam
02 -
¼ cup whiskey
03 -
2 tablespoons pure olive oil
04 -
2 teaspoons tamari
05 -
2 teaspoons apple vinegar
06 -
2 teaspoons grainy Dijon mustard
07 -
2 teaspoons crushed garlic
08 -
1½ teaspoons sea salt
09 -
½ teaspoon ground pepper
10 -
¼ teaspoon chili flakes
→ Main Ingredients
11 -
4 skin-on salmon pieces (roughly 1½ pounds)
12 -
1 tablespoon pure olive oil
13 -
2 medium peaches, cut into thin slices
14 -
Chopped parsley for topping
# Instructions:
01 -
Combine jam, whiskey, oil, tamari, vinegar, mustard, garlic, sea salt, ground pepper, and chili flakes in a bowl. Take half the mix (about ¾ cup) and stick it in the fridge for later.
02 -
Put your salmon in a zip bag and dump in the other half of the sauce. Close it up and shake to cover the fish completely. Let it sit in the fridge for 30-60 minutes.
03 -
Turn your oven to 375°F. Warm up the oil in an oven-friendly pan over medium-high heat.
04 -
When the oil's nice and hot, drop in the fish with skin facing up. Let it cook about 2-3 minutes until the bottom turns golden.
05 -
Flip the salmon so the skin side is down. Add your peach slices to the pan. Cook another 2-3 minutes so the fruit gets soft and the skin gets crispy.
06 -
Take the pan off the heat. Grab that sauce you saved and pour it all over the fish and peaches.
07 -
Stick the whole pan in the hot oven for about 12-15 minutes (check at 12) or until the fish hits 145°F inside.
08 -
Pull it from the oven and dig in while it's still hot.
# Notes:
01 -
Sweet peaches mixed with rich whiskey make this fish dish something special
02 -
The sauce turns into a sticky glaze as everything cooks together