Bourbon Glazed Pan Seared Salmon

By Chef Laura Published: October 6, 2015

• Yield: 1/2 cup sauce (2 Servings)
• Prep: 10 mins
• Cook: 10 mins
• Ready In: 20 mins

Why Slurring with Bourbon is OK. A cornstarch slurry turns this sauce into a lovely glaze

Ingredients

• 2 oz Bourbon
• 2 oz Light Soy sauce
• 1/2 teaspoon garlic powder
• 1 teaspoon Dijon Mustard
• 2 T brown sugar
• 2 t cornstarch dissolved in the following
• 1/2 oz soy sauce
• 1/2 oz Bourbon
• 12 oz salmon in 2 6 oz fillets
• 7 oz baby spinach
• olive oil as needed
• Kosher salt and freshly cracked pepper to taste

Instructions

1. Combine bourbon, soy, garlic powder, Dijon and brown sugar in a medium saucepan. Bring to a boil, then reduce heat slightly and cook, 5 minutes, to combine flavors.
   
2. In small bowl, combine cornstarch with bourbon and soy to make a slurry. Raise saucepan heat to high and add slurry gradually, whisking constantly, until a glaze forms. Remove from heat and cool completely.
   
3. To prepare fish, heat a saute pan over medium high heat. Season salmon lightly with kosher salt. Sear one side until golden, then flip to other side, reducing heat slightly. Cook until medium rare to medium, about 8 minutes total, depending on thickness of fish.
   
4. While fish is cooking, heat a small saute pan over high heat. When hot, add a little olive oil. Add spinach and wilt, about 3 minutes. Remove and place on dinner plates.
   
5. To serve, plate salmon over wilted spinach and drizzle with bourbon glaze. Serve immediately.
   

• Cuisine: American
• Course: Entrée
• Skill Level: Easy