Salmão com glacê de bourbon e açúcar mascavo

Ingredientes

• 4 (6-ounce) salmon fillets, center-cut- preferably skinless
• 1 tablespoon Creole Cajun seasoning, homemade or store-bought, plus more to taste
• 1-2 tablespoons olive oil
• 1/4 cup soy sauce
• 1/4 cup bourbon (We use Jim Beam)
• 2 tablespoons packed dark brown sugar
• 1 tablespoon maple syrup
• Fresh ground black pepper- to taste
• Sliced scallions, for garnish- optional

Modo de preparo

1. 1

   Season salmon & rest: Pat the salmon dry with a paper towel. Then season the salmon fillets with Cajun seasoning. Use your hand to pat the seasoning on the salmon until thoroughly coated on all surfaces. Then set the salmon aside to rest and come up to room temperature, for about 20 minutes.

2. 2

   Prep the glaze: Meanwhile, let’s prepare the glaze. In a small bowl, combine the soy sauce, bourbon, brown sugar, maple syrup, and fresh ground black pepper. Stir the mixture well until thoroughly combined. Set the glaze aside until we’re ready for it.

3. 3

   Sear the salmon: In a large cast-iron skillet over medium-high heat, add 1 tablespoon of oil. When hot, place the salmon fillets skin-side down into the skillet. Let the salmon sear, undisturbed, until deeply golden with a nice sear- about 2-3 minutes. Note: If you find your skillet to look dry during the cooking process, add an additional tablespoon of oil- only as needed. Then use a fish spatula to flip the salmon onto the other side to continue cooking for 1-2 minutes. Then reduce the heat to medium-low.

4. 4

   Build the sticky bourbon salmon: Pour the prepared glaze over the salmon and let the mixture come up to a slight boil while spooning the glaze over the salmon every so often. Once the glaze achieves a glossy, slightly thicker texture, remove the skillet from heat.

5. 5

   Serve: this sticky bourbon salmon with a garnish of sliced scallions, if desired, alongside your favorite sides. We love this salmon with rice and steamed broccoli. Enjoy!