BOURBON GLAZED ROASTED SALMON WITH YELLOW RICE PILAF

This is my favorite way to roast salmon. You can find seafood rubs or grilling spices in the supermarket these days or you can make your own. Bourbon adds a nice smokey layer of flavor to the salmon. Did you know that all bourbon is whiskey, but not all whiskey is bourbon? Bourbon is aged in charred oak barrels. The more corn, the sweeter the bourbon. It cannot be labeled “bourbon” if it is not distilled in the United States, and it cannot be labeled “Kentucky Bourbon” unless it is distilled in Kentucky.

Lee’s Kitchen Tips:

If you cannot find Chinook (King) or Sockeye (Red) salmon, Coho is another good choice. Start your rice after you take your salmon out of the refrigerator. While the rice is set aside after simmering 10 minutes, you can roast your salmon.

2 (6 to 8 oz) portions of Alaskan King Salmon (Chinook) or Red Salmon (Sockeye)

1 T avocado oil

2 T grilling spices (any brand of salmon or fish grilling or rubbing spices)

Lime wedges, for serving

Drizzle oil over each salmon fillet and sprinkle with grilling spices.

Refrigerate 2 to 4 hours.

About a half hour before salmon is to be removed from the refrigerator, make your Bourbon Glaze.

Bourbon Glaze

1 T avocado oil
1 clove garlic, minced or pressed

½ t red pepper flakes
2 T low sodium soy sauce

2 T brown sugar

2 T bourbon
1 T freshly squeezed lime juice

1 t freshly grated ginger

1 t sesame oil

In a small saucepan, add the oil and slowly cook the garlic for 1 minute. Mix together the rest of the ingredients and and add to the saucepan. Gently simmer for 5 minutes to reduce and thicken. Turn off heat and cover with a lid to keep warm.

Remove salmon from the refrigerator and place, skin side down, on an un-oiled roasting pan. Let sit on the counter for 15 minutes, while the oven is preheating and you can make your Yellow Rice Pilaf.

Yellow Rice Pilaf

2 T avocado oil

1 medium shallot, finely diced

1 small carrot, finely diced

2 cloves garlic, minced or pressed

1 cup white rice
½ t turmeric

½ t paprika

Pinch of saffron threads or powder (optional)

Pinch of ground cinnamon

2 cups chicken stock or broth

½ t sea salt

½ t fine ground black pepper

½ cup frozen peas

3 scallions, thinly sliced

In a skillet, sauté the shallot and carrot in the oil until soft, about 5 minutes.

Add the garlic and sauté another minute.

Add the rice, turmeric, paprika, saffron, and cinnamon and cook a minute or two.

Add the chicken stock, salt, and pepper.

Let slowly simmer, uncovered, for 10 minutes.

Stir in the peas, cover and set aside to keep warm for 10 more minutes.

Stir in the scallions, just before serving.

Preheat oven to 400 degrees F.

Place salmon in oven and roast for about 8 minutes.

Remove and drizzle with some of the Bourbon Glaze and continue to roast until fish is almost opaque in center, about another 3 to 4 minutes.

You can return the glaze to low heat while salmon is roasting.

Lift salmon with a spatula (skin should remain on roasting pan) and place on two warm  plates.

Spoon a little more Bourbon Glaze over the fillets before serving.

Add lime wedges and serve with the Yellow Rice Pilaf

Serves 2 (with extra rice pilaf for another meal)