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black plate with maple-bourbon glazed grilled salmon fillet, roasted potatoes and green salad

Maple-Bourbon Glazed Salmon

roasted potatoes & tomatoes, arugula, citrus

STARS

Did you know that for a libation to call itself "Bourbon", it must be made in the US? Pour the sweet mix of maple syrup and Bourbon over this tender salmon filet. Roasted fingerling potatoes and a light arugula salad round out the experience.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Maple-Bourbon Glaze

  • 1 cup Bourbon
  • 3/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1 teaspoon Aleppo pepper
  • 1 tablespoon honey

Herb Roasted Fingerling Potatoes

  • 1½ pounds fingerling potatoes, halved
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons fresh thyme leaves
  • ½ cup fresh Italian parsley, chopped

Blistered Tomatoes

  • 2 cups grape tomatoes (red and yellow)
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Salad

  • 1/4 cup white balsamic vinegar
  • 1/2 cup olive oil
  • 1 tablespoon honey
  • 3 fresh dill sprigs
  • 1/4 teaspoon Aleppo pepper
  • 1 lime, juiced
  • 1 orange, juiced
  • 1/2 teaspoon salt, to taste
  • 6 cups baby arugula
Directions
1
Preheat the oven to 450°F.
2
In a medium saucepan, heat the Bourbon to a simmer and reduce by half. Add the maple syrup, soy sauce, pepper and honey and return to a simmer. Cook until reduced and syrupy.
3
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until the potatoes are fork-tender, but not mushy, about 15-20 minutes. Toss with the herbs after removing from the oven.
4
On a second baking sheet, toss the tomatoes with the oil and salt and roast until blistered, 10-15 minutes.
5
Place the salmon on a baking sheet and brush with the Bourbon glaze. Roast for 12-15 minutes, until cooked through. Brush with any remaining glaze when you remove the fish from the oven.
6
In a blender, purée the balsamic, oil, honey, dill, Aleppo pepper, lime juice, orange juice, and salt until smooth. Adjust the seasoning to taste.
7
In a large bowl, toss the arugula, tomatoes and dressing to combine.
8
Divide the salmon, salad and roasted potatoes between plates.

Maple-Bourbon Glazed Salmon

roasted potatoes & tomatoes, arugula, citrus

STARS

Did you know that for a libation to call itself "Bourbon", it must be made in the US? Pour the sweet mix of maple syrup and Bourbon over this tender salmon filet. Roasted fingerling potatoes and a light arugula salad round out the experience.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Maple-Bourbon Glaze

  • 1 cup Bourbon
  • 3/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1 teaspoon Aleppo pepper
  • 1 tablespoon honey

Herb Roasted Fingerling Potatoes

  • 1½ pounds fingerling potatoes, halved
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons fresh thyme leaves
  • ½ cup fresh Italian parsley, chopped

Blistered Tomatoes

  • 2 cups grape tomatoes (red and yellow)
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Salad

  • 1/4 cup white balsamic vinegar
  • 1/2 cup olive oil
  • 1 tablespoon honey
  • 3 fresh dill sprigs
  • 1/4 teaspoon Aleppo pepper
  • 1 lime, juiced
  • 1 orange, juiced
  • 1/2 teaspoon salt, to taste
  • 6 cups baby arugula

Directions

1
Preheat the oven to 450°F.
2
In a medium saucepan, heat the Bourbon to a simmer and reduce by half. Add the maple syrup, soy sauce, pepper and honey and return to a simmer. Cook until reduced and syrupy.
3
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until the potatoes are fork-tender, but not mushy, about 15-20 minutes. Toss with the herbs after removing from the oven.
4
On a second baking sheet, toss the tomatoes with the oil and salt and roast until blistered, 10-15 minutes.
5
Place the salmon on a baking sheet and brush with the Bourbon glaze. Roast for 12-15 minutes, until cooked through. Brush with any remaining glaze when you remove the fish from the oven.
6
In a blender, purée the balsamic, oil, honey, dill, Aleppo pepper, lime juice, orange juice, and salt until smooth. Adjust the seasoning to taste.
7
In a large bowl, toss the arugula, tomatoes and dressing to combine.
8
Divide the salmon, salad and roasted potatoes between plates.