Salmão com pêssegos caramelizados e bourbon

Ingredientes

• 3/4 cup, 240 g peach preserves
• 1/4 cup, 56 g Bourbon
• 2 tablespoons olive oil
• 2 teaspoons soy sauce (or tamari)
• 2 teaspoons white wine vinegar
• 2 teaspoons ground mustard
• 2 teaspoons garlic (minced)
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 4 about 1 1/2 pounds salmon fillets (skins on)
• 1 tablespoon olive oil
• 2 medium peaches (pitted & sliced. *Fresh, frozen or canned.)
• parsley (for garnish)

Modo de preparo

1. 1

   Add peach preserves, bourbon, olive oil, soy sauce, vinegar, mustard, garlic, salt, black pepper, and red pepper flakes to a bowl. Whisk to combine. You'll use about ¾ cup. (Reserve and refrigerate the remaining ¾ cup of this marinade.)

2. 2

   Place the salmon in a zip-top bag and add the marinade. Seal the bag and toss to coat the salmon. Place the bag in the refrigerator and let the salmon marinate for at least 30 minutes, up to 1 hour.

3. 3

   When ready, preheat the oven to 375°F.

4. 4

   Heat a 10-inch or 12-inch cast-iron skillet (or another oven-safe skillet) over medium-high. When the skillet gets hot, add the oil. Once the oil is hot, carefully place the marinated salmon in the skillet, skin side up. Cook for about 2-3 minutes or until seared and golden brown.

5. 5

   Next, turn the salmon skin side down. Add the sliced peaches to the skillet. Cook for 2-3 more minutes, allowing the salmon skin to sear and the peaches to soften slightly.

6. 6

   Remove skillet from heat. Add the reserved peach marinade (the extra 3/4 cup from step 1) into the skillet, evenly covering the salmon and peaches.

7. 7

   Transfer the skillet to the preheated oven and bake for 12-15 more minutes until the salmon is cooked. (The internal temperature should reach 145°F.)

8. 8

   Once cooked, remove the skillet from the oven and serve immediately.