- 21 ounces salmon filets
- 1/4 cup bourbon
- 1/4 cup maple syrup (real)
- 2 tablespoons dijon mustard
- 1 1/2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon cracked pepper (fresh)
- 3 green onions (chopped)
- jasmine rice (Cooked)
PER SERVING *
|Calories680Calories from Fat300|
|% DAILY VALUE*|
|Calories from Fat300|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Julie & Rod 2 May
Be careful following this recipe because here on Yummly it calls for 1/2 tsp salt but in the linked recipe with directions it calls for 2 tsp. I fell for the misstep and this dish was very salty. Other than that it was a hit with my husband. He liked the "bite" of the bourbon and the sweetness of the maple syrup. I didn't follow the cooking instructions choosing instead to sear it on top of the stove on both sides for longer than instructed and not baking it in the oven. I will make this again but watch this salt next time!
Nick Falbo 11 Apr
It turned out great. I did add mor bourbon to the sauce because when you cook it down you loose a lot of the bourbon flavor.
Madison B. 23 May 2016
This is a great marinade! I have used this recipe twice now, once as directed with salmon and once as a marinade with shrimp. With the shrimp I did not bake as directed, instead continued to cook through in my iron skillet and used plain balsamic vinegar as a dipping sauce on the side. Both meals were big hits!
Maia K. 2 Mar 2016
This was absolutely delicious! The sauce was fabulous, the bourbon added a nice little edge. So good couldn't recommend it more.
Anna L. 21 Feb 2016
Yummy sauce! i marinated in a glass dish instead of a bag and I forgot to reduce the marinade into a sauce or sear before I cooked as I was making several dishes at once. It was still a hit and there were no left overs. I will make again, more to speck.