Bourbon-Brown Sugar Glazed Salmon

Let's be honest, this recipe had me at bourbon...and the fact that salmon is good for you.  This dinner pulls together quickly, 20 minutes if you're making old fashioned rice as a side, so it's perfect for a weeknight. The original recipe says to marinate the fish for 1-2 hours, but I didn't and it was still awesome. It will probably be even better if you actually do it. I just tossed it in the bowl while I got everything else ready.

I served it with steamed broccoli tossed with a squeeze of lemon and dash of olive oil and brown rice (yeah, we're getting healthy here...) 

Serves 4

3 tablespoons bourbon (I used Crown Royal because we're fancy, nah, it's what we had....)

3 tablespoons brown sugar

2 tablespoons soy sauce (get the low-sodium stuff, it's better for you)

1 tablespoon fresh ginger or 1/2 tsp ground ginger

1 tablespoon lime juice

3 garlic gloves, minced

1/2 tsp ground black pepper

4 (6 oz-ish) salmon filets, skins removed

Cooking spray

Green onions thinly sliced, enough to sprinkle on each piece of fish

1 tablespoons sesame seeds

1. Combine ingredients pepper in a bowl. Give it a good whisk to get everything together.

2. Pour over salmon filet and allow to marinate in the fridge for up to 2 hours. *** I didn't do this step and it was fine***

3. Spray an even coat of cooking spray in a large non-stick skillet.  Heat over a medium-high flame. 

4. Add fish and marinade to pan. Cook about 4 minutes on each side until it's a nice shade of light pink and the fish would flake it you took a fork to it (don't do that, it will ruin the presentation)

5. Give each piece it's own plate and drizzle the remaining glaze over each one. Sprinkle with green onions and sesame seeds!