While staying in Houghton, Michigan, we decided to try a new experience and chartered a fishing boat with Sand Point Charters in Lake Superior. More on that story later because, true to form, it turned into a much bigger adventure than we expected! We had a successful day on the water and ended up with some salmon and trout. Once we got to Michelle’s parents in Illinois we made dinner for them one night with our freshly caught salmon. Here is one of our favorite fish recipes.
Start off by making the bourbon glaze. Mince a large finger of ginger. I mentioned this a few weeks ago, but here’s how to do it. Begin by cutting the peel off of the ginger and slicing it into 1/8 inch slices. Next stack the slices and cut into julienne strips. Finally mince as finely as you’re able. I like to do a larger amount when I’m home and put it into a mini ice-cube tray with some water. Once frozen, I keep it in a baggy in the freezer to use as needed!
Mix 5 tablespoons of brown sugar (we use Whey Low Gold, a sugar substitute), 5 tablespoons bourbon (I prefer Evan Williams), 3 tablespoons San-J Tamari Gluten Free Soy Sauce, 2 tablespoons minced ginger, 5 cloves of minced garlic, and the juice of one lime in a resealable bag. Add four 6-oz filets of salmon and let marinade for about 30 minutes in the fridge.
While your waiting, dice an onion and shallot finely. Heat 1 tablespoon of olive oil in a saucepan and saute onions and shallot until soft. Add 2 tablespoons of butter and 1 cup of rice. Saute the rice until it starts to smell “toasty,” you may even hear some of the grains pop a little. You are adding flavor right now, so don’t skip this step! Add two cups of chicken broth (we prefer Kitchen Accomplice concentrated broths) and 1 tablespoon of dried parsley and bring to a boil. Cover, reduce heat and simmer for fifteen minutes or until all liquid is absorbed.
While the onions are sauteing, it’s time to heat the grill. Once the broth and rice come to a boil, put the fish on the grill over medium heat. Use either a piece of foil or a cedar plank to keep the fish from falling through the rack! The fish should cook on medium to low heat for about 10 minutes. Do not flip it unless the filets are really thick and are not cooking through.
Take the remaining marinade from the bag and place it in a small saucepan. Bring to a simmer and reduce the liquid to half and allow it to thicken. This will become an amazing glaze to spoon over the finished salmon (I really like it on the rice too).
I like to serve this meal with either sugar snap or snow peas for some additional color on the plate, but the sweet corn had just come in so that’s what we enjoyed on this night.
Bourbon Glazed Salmon
- 5 T brown sugar
- 5 T bourbon
- 3 T San-J Tamari Gluten Free Soy Sauce
- 2 T minced ginger
- 5 cloves of minced garlic
- the juice of one lime
- 4 6-oz filets of salmon
Mix all ingredients in a resealable plastic bag and let marinate for about 30 minutes in the refrigerator. Grill salmon over medium heat for about 10 minutes on foil. Turn only if the filets are thick and will not cook through otherwise. While the salmon is cooking, place the remaining marinade in a saucepan and simmer to reduce the liquid to half. Spoon glaze over the salmon at the table.
Rice Pilaf
- 1 sweet onion, diced
- 1 shallot, finely minced
- 1 T olive oil
- 2 T butter
- 1 C Jasmine rice
- 2 C chicken broth
- 1 T dried parsley
Heat oil over medium heat and saute onion and shallot until soft, about 5 minutes. Add butter and melt. Add rice and cook until it begins to smell “nutty.” Add the broth and parsley and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
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