BOURBON GLAZE RECIPE | ALLRECIPES
|1 cup bourbon whiskey|
|½ cup brown sugar|
|1 cup ketchup|
|2 teaspoons Worcestershire sauce|
|¼ cup white vinegar|
|1 tablespoon lemon juice|
|½ teaspoon minced garlic|
|1 pinch dry mustard|
|salt and pepper to taste|
- In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
- Use to baste meat, especially chicken or salmon, while cooking.
Calories 52.5 calories, CarbohydrateContent 7.2 g, ProteinContent 0.2 g, SodiumContent 117.4 mg, SugarContent 6.8 g
BOURBON-GLAZED SALMON RECIPE | MYRECIPES
Provided by: Esther Maples, Harlem, Georgia
Yield: 4 servings
|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|
|¼ teaspoon freshly ground black pepper|
|4 (6-ounce) skinless salmon fillets|
|¼ cup thinly sliced green onions|
|1 tablespoon sesame seeds, toasted|
- 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 cooking spray. Add fish 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 sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.
Calories 353 calories, CarbohydrateContent 13 g, CholesterolContent 87 mg, FatContent 14.1 g, FiberContent 0.3 g, ProteinContent 37.4 g, SaturatedFatContent 3.2 g, SodiumContent 281 mg