Saumon au miel et au bourbon

Ingrédients

• 1/4 cup bourbon
• 1/4 cup soy sauce or tamari (Use gluten-free certified if needed)
• 2 garlic cloves, diced
• 8 ounces salmon (~2 fillets)
• 1 tablespoon avocado oil (Or use another high-smoke point oil, such as canola)
• 2 tablespoons honey

Préparation

1. 1

   Whisk or blend together bourbon, soy sauce, and garlic.Marinate salmon flesh-side down in sauce for at least 30 minutes, or overnight. (Refrigerate while marinating.)

2. 2

   Move an oven rack to about 4" away from the broiler. Preheat broiler to high.Brush oil in an oven-safe pan or casserole dish. Use your fingers to brush the marinade off of the salmon and move it to the prepared pan. Reserve marinade.Slide the pan into the oven.Broil salmon for 6-8 minutes per 1" thickness, or until the fish is opaque and easily flakes apart with a fork.Do not flip the fish halfway through cooking.

3. 3

   While the salmon cooks, pour the marinade into a small pot.Add the honey.Heat over medium heat until it comes to a boil, and then simmer for 2-3 minutes, lowering heat if necessary. Remove from heat and cover the pan to keep the sauce warm.

4. 4

   When the salmon is done cooking, remove it from the oven and brush the bourbon sauce over the fish. Divide the remaining sauce and serve it on the side or drizzled over side dishes (like rice or vegetables.)Serve the fish immediately.