My supermarket used to sell fresh bourbon-marinated salmon fillets for a premium price. They were a tasty solution to an unplanned work-night dinner. I played around and came up with a version of my own, which is more economical and every bit as tasty.
I like to serve the salmon as part of an entrée salad during the spring and summer. The salmon can be grilled or roasted, and is delicious paired with crisp greens, a honey-mustard dressing and some crunchy, sweet honey roasted cashews.
Bourbon Salmon Salad
- 1/4 cup packed brown sugar
- 3 tablespoons bourbon whiskey
- 2 tablespoons soy sauce
- 2 scallions, chopped
- 4 salmon filets (about 1 1/4 pounds)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 bag salad greens
- 24 cherry tomatoes
- 1 cup shredded Monterey Jack cheese
- 1/2 cup honey-roasted cashews or peanuts
In a small bowl combine brown sugar, bourbon, soy sauce and chopped scallions. Place salmon filets in a zip-top plastic bag and pour marinade over. Marinate in the refrigerator 1 hour, or at room temperature for 15 minutes. Remove salmon from the marinade and grill over hot coals 5 minutes per side. (Or, roast the salmon in a 450-degree oven for 10 minutes.)
While salmon cooks, combine olive oil, vinegar, mustard, honey, salt and pepper in a jar. Shake well. (This makes about 1 cup of dressing).
Place salad greens in a large bowl and toss with 1/2 cup of the dressing. Reserve remaining dressing for another use. Divide greens among 4 dinner plates. Top with the hot salmon, and garnish with the cherry tomatoes, shredded cheeses and honey-roasted peanuts.
Makes 4 servings.
