Bourbon Glazed Salmon & Cranberry Sauce

4 (6-ounce) Panamei salmon fillets
3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon fresh lime juice
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
Olive oil
Green herbs to garnish

Cranberry Sauce:
1 cup sugar
1/2 cup water
1/2 cup fresh orange juice
12-ounces fresh cranberries (frozen may be substituted)
1/4 teaspoon ground cinnamon

Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal.
Marinate in refrigerator 1 1/2 hours, turning occasionally.
Heat a large nonstick skillet over medium-high heat. Coat pan with olive oil. Add the salmon and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons of cranberry sauce. Garnish with fresh herbs. Serve it immediately.

Cranberry Sauce:
Bring sugar, water and orange juice to a boil in a medium saucepan.
Add cranberries and cinnamon. Bring to a simmer and cook stirring occasionally for about 10-15 minutes, until sauce thickens.
Remove from heat and allow to cool completely. Cover and refrigerate until ready to serve.


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