I really like salmon, but it has to have a sauce. I also love pecans. And bourbon. So basically I love everything about this dish. I found the recipe on Sarcastic Cooking, another food blog I frequent. It his helpful to try to get pieces of salmon that are roughly equal in size and thickness so the salmon cooks evenly.
Ingredients
2 salmon filets, 1/2 pound each
3/4 cup pecans, toasted
1/2 teaspoon soy sauce
1/2 teaspoon fish sauce
1 tablespoon agave
2 ounces Bourbon
1/4 cup brown sugar
1 tablespoon unsalted butter
1 tablespoon lemon zest
salt and pepper
GF* - To make this gluten free, be sure to use a gluten free brand on soy sauce. Fish sauce and agave are both naturally gluten free.
Preparation:
1. Toast pecans in a skillet. Set aside.
2. Set broiler to high.
3. Place salmon filets, skin side down, in a baking dish. Season with salt, pepper, lemon zest, and 1/2 tablespoon of butter each.
4. Place fish under broiler for 5 minutes, keeping the oven door slightly cracked.
5. Combine soy sauce, fish sauce, bourbon, fish sauce, and brown sugar in the same skillet that nuts were toasted in. Mix over low heat until sugar has dissolved completely. Cook until sauce reduces by about half (about 5 minutes). Remove pan from heat.
6. Remove salmon from oven and top with half of the sauce. Return to oven for another 5 minutes, keeping oven door cracked.
7. Add pecans to remaining sauce in the skillet and coat well.
8. Remove salmon from oven and pour rest of the sauce and the pecans over the fish. Return to oven for 3-5 more minutes. Watch closely so the pecans do not burn under the broiler.
Ingredients
2 salmon filets, 1/2 pound each
3/4 cup pecans, toasted
1/2 teaspoon soy sauce
1/2 teaspoon fish sauce
1 tablespoon agave
2 ounces Bourbon
1/4 cup brown sugar
1 tablespoon unsalted butter
1 tablespoon lemon zest
salt and pepper
GF* - To make this gluten free, be sure to use a gluten free brand on soy sauce. Fish sauce and agave are both naturally gluten free.
Preparation:
1. Toast pecans in a skillet. Set aside.
2. Set broiler to high.
3. Place salmon filets, skin side down, in a baking dish. Season with salt, pepper, lemon zest, and 1/2 tablespoon of butter each.
4. Place fish under broiler for 5 minutes, keeping the oven door slightly cracked.
5. Combine soy sauce, fish sauce, bourbon, fish sauce, and brown sugar in the same skillet that nuts were toasted in. Mix over low heat until sugar has dissolved completely. Cook until sauce reduces by about half (about 5 minutes). Remove pan from heat.
6. Remove salmon from oven and top with half of the sauce. Return to oven for another 5 minutes, keeping oven door cracked.
7. Add pecans to remaining sauce in the skillet and coat well.
8. Remove salmon from oven and pour rest of the sauce and the pecans over the fish. Return to oven for 3-5 more minutes. Watch closely so the pecans do not burn under the broiler.