Glazed Salmon

This recipe in its original is Bourbon-Glazed Salmon.  I am having trouble with my computer and can’t copy it here.  This is from Ruth from Presto Pasta Night’s Cookbook, Every Kitchen Tells Its Story.  I have been enjoying many of her recipes.  To read the original, you will have to get the book.  Mine is a good imitation of the real thing.  After all, I didn’t use the bourbon.  It can’t be as good.  All the same, it is delicious and I have made it twice already and plan to repeat this recipe quite a bit.

Glazed Salmon (lacking bourbon)

Ingredients:

4 salmon fillets

Marinade:

1/2 cup Brownulated (or any form) sugar                               

2 teaspoons gluten-free soy sauce

1 teaspoon lime juice

1 cube frozen ginger or 1 teaspoon fresh ginger, grated           

1-2 cloves garlic, crushed

3 teaspoons Bourbon, Scotch or Southern Comfort

Crossed out is what I did not use from the original recipe.

Garnish: (I have both and completely forgot to add them.  Oops.)

2 teaspoons sesame seeds, lightly toasted

1/4 cup scallions, thinly sliced

Method:

Combine all ingredients in a large ziplock plastic bag.

Add salmon fillets, seal bag and marinate in the fridge for thirty minutes, turning the bag once.  Do NOT marinate for longer than thirty minutes.

Preheat oven 350 degrees.

Line baking dish with aluminum foil.

Place salmon in a baking pan (9 x 13).

In the meanwhile, put the marinade in a small saucepan over medium heat and bring it to a boil.

Reduce heat and allow it to summer while fish is cooking. 

Cover fish in the pan with boiled down marinade.

Bake for 25 to 30 minutes.