Bourbon-glazed salmon

Ruby Tuesday makes a pretty good bourbon sauce for their salmon. I was thinking about it yesterday and thought I'd give this recipe a shot.


Here's the cast!


I made a marinade with brown sugar, bourbon and shoyu.


Squeezed a couple of Tahitian limes so I could add the juice.


Lime is such a refreshing smell. Unfortunately every time I smell it I think of a murder mystery book I read where the murder victim always wore a lime cologne. It's important to the book's plot because the fragrance is what alerted the murderer to his presence. All of which have no importance to the recipe at hand--sorry about that.


I grated some ginger--ginger and lime together are so good. And, I have no weird associations with the smell of ginger so that's good.


Minced garlic and black pepper were added next.


Since I had a salmon filet from Costco, I doubled the marinade, sliced up the fish and put the whole thing to marinate for about 3 hours.


Unfortunately I forgot that I threw out my large nonstick pan so I had to use a regular pan with oil and of course, that affects the fish's texture and browns any marinade left on the surface.


The hot oil turned the marinade into a bit of a crust.


The guys said they liked the crust on the surface and said the salmon was tasty. It was tasty but the marinade didn't get a chance to form a glaze this time around and since that's what I was looking for, I need to give this another shot...when I get a new nonstick pan. Oh well.

Here's the promised link:

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