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Gingered Vegetables Paired With Bourbon And Soy Roasted Salmon

Chef.Billy.Parisi's picture
Ingredients
  Bourbon 1⁄4 Cup (4 tbs)
  Soy 1⁄4 Cup (4 tbs)
  Brown sugar 1⁄4 Cup (4 tbs)
  Salmon filet 12 Ounce
  Sesame oil 2 Teaspoon
  Ginger 1 Teaspoon, chop
  Garlic 1 Teaspoon, chop
  Baby carrots 6
  Edamame 1⁄4 Cup (4 tbs), frozen
  Peas 1⁄4 Cup (4 tbs), frozen
  Sprouts 1⁄4 Cup (4 tbs), frozen
  Chicken stock 1⁄4 Cup (4 tbs)
  Salt and pepper To Taste
  Green onions 1 Tablespoon, chop
Directions

GETTING READY
1. Add the salmon to a ziplock bag along with the bourbon, soy and brown sugar and pop into the refrigerator for 30 minutes.

MAKING
2. In a hot skillet with 1 teaspoon of sesame oil, place the marinated salmon and cook both sides until golden brown.
3. In another saute pan, add a teaspoon of sesame oil along with ginger, garlic and baby carrots and caramelize.
4. Add in the edamame, peas and fresh sprouts and chicken stock and let it simmer. Adjust seasoning with salt and pepper.
5. Finish with green onions.

SERVING
6. Plate and serve with a glass of Francis Coppola Zinfadel wine.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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