Deluxe Apricot, Ginger & Bourbon Glazed Salmon
Rabbit Hole Distillery
During a layover in Washington state, one of our contributors happened to visit a small and unassuming little restaurant where they ordered what they described as "a heavenly piece of salmon." Turns out, it was more specifically a "Apricot and Ginger Glazed Salmon Recipe." We got our chefs to work in recreating the flavors and adding a special ingredient - bourbon! - to the recipe. The result? Something truly magnificent in terms of balance and taste. This can wow guests for a special occasion, or wow your family any night of the week!
1-1/2 cups apricot nectar
4 ounces Premium bourbon
1/3 cup chopped dried apricots
2 tbs. honey
2 tbs. reduced sodium soy sauce
1 tbs. grated fresh ginger
2 cloves garlic, minced
1/8 tsp. cayenne pepper
1/4 tsp. cinnamon
1 (3/4 pound) salmon filet without skin
Preheat your oven's broiler, and grease a broiler pan.
In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne.
Bring to a boil, then reduce heat to medium-low, and simmer for about 20
minutes, or until reduced by about half.
Stir occasionally to prevent burning.
Remove 1/4 cup of the glaze for basting, and set the remaining aside.
Place the salmon filet on the greased broiling pan, and brush with glaze.
Broil 3 inches from the heat for 8 to 12 minutes or until salmon flakes easily with a fork.
Gently turn over once during cooking and baste frequently during the last 4 minutes.
Serve with remaining glaze brushed / drizzled over salmon.