Bourbon Salmon
Ingredients
- 1 2-pound salmon fillet
- 1 6-ounce can pineapple juice
- 1 tablespoon cornstarch
- 3 tablespoons bourbon
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon canola oil
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Place the fish on a flat surface. Using a sharp knife, cut a small flap of skin from the tip of the fillet. Grab the flap tightly with your hand (sometimes it helps to use a paper towel) and slide your knife between the skin and fillet tilting the knife ever-so-slightly toward your flat surface (this will help keep you from butchering the flesh closest to the skin). Continue sliding the knife down the length of the fillet until you reach the other end. Discard skin.
Place salmon in a large resealable plastic bag. In a small bowl, combine pineapple juice and cornstarch; whisk until cornstarch dissolves. Add bourbon and next four ingredients; stir to combine. Pour 1/3 of marinade over salmon; seal bag and refrigerate for 30 minutes or up to 2 hours, turning occasionally. If you don't have that much time, brush 1/3 of the marinade on the fish and cook immediately.
Preheat broiler. Remove salmon from marinade (discard) and place on a lightly greased, rimmed baking sheet. Season with salt and pepper. Place salmon under broiler; cook 4 minutes. Remove from broiler; baste with 1/2 of reserved marinade. Return to broiler and cook until salmon flakes easily with a fork and the top is crisp and dark brown from the caramelized sugars, about 3-4 minutes (depending on the thickness of the fish). Remove from broiler and brush with remaining marinade. Serve immediately. Serves 4.