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Gingered Vegetables paired with Bourbon and Soy Roasted Salmon

  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

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

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.

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

Recipe Summary

Difficulty Level: 
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes

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Average: 4.2 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 472 Calories from Fat 133

% Daily Value*

Total Fat 15 g22.8%

Saturated Fat 2.9 g14.7%

Trans Fat 0 g

Cholesterol 132.3 mg44.1%

Sodium 157.7 mg6.6%

Total Carbohydrates 20 g6.8%

Dietary Fiber 2.4 g9.5%

Sugars 15.2 g

Protein 57 g114.5%

Vitamin A 45.3% Vitamin C 13.5%

Calcium 9.4% Iron 17.4%

*Based on a 2000 Calorie diet


Gingered Vegetables Paired With Bourbon And Soy Roasted Salmon Recipe Video