Maple Bourbon Glazed Salmon
Maple Bourbon Glazed Salmon with Sweet Cranberry-Apple Chutney and Salt Roasted Potatoes
Maple Bourbon Glazed Salmon with Sweet Cranberry-Apple Chutney and Salt Roasted Potatoes
- 1/2 teaspoon cayenne pepper
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 1 pound skin on salmon
- 2 tablespoon olive oil
- 3/4 cup pure maple syrup
- 5 tablespoons bourbon
- salt and pepper taste
- 2 cup fresh cranberries
- 1 cup chopped apples (i used honeycrisp)
- 1/4 cup apple cider vinegar
- 3/4 cup brown sugar (you may need a little less or more)
- 2 tablespoons freshly grated orange zest
- 1 tablespoon fresh ginger grated
- 1 small cinnamon stick
- 1 jalapeno seeded + chopped (optional)
- 3 pounds baby red potatoes each 1 1/2 to 2 inches in diameter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon coarse sea salt
- 1-2 tablespoon fresh rosemary chopped + more for roasting
- Carbohydrate 104.106127661934 g
- Cholesterol 0 mg
- Fat 9.67607950442927 g
- Fiber 12.3135028387396 g
- Protein 13.154244363051 g
- Saturated Fat 1.38367605654012 g
- Serving Size 1 1 Serving (869g)
- Sodium 1824.81966023384 mg
- Sugar 91.7926248231941 g
- Trans Fat 0.677434368741069 g
- Calories 566 calories
Step-by-step
- Preheat an oven to 350 degrees F.
- Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and 1-2 tablespoons chopped fresh rosemary (I used 1 tablespoon), turn the potatoes again and tuck in a few fresh rosemary sprigs. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.
- Meanwhile, place the salmon on in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice and cayenne pepper. Pour the sauce over the salmon. Let that sit for a little while you prepare the chutney.
- In a medium size sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick and jalapeno (if using). Pour in 1 cup water and bring the mixture to boil. Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.
- While the chutney is cooking, cook the salmon. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.
- Reduce the heat to low and carefully pour in all of the bourbon-Maple mixture. Bring the sauce to a boil, reduce the heat and simmer until thickened by half and the sauce is syrupy. Remove from the heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
- To serve, place a little cranberry chutney on the bottom of a plate. Place the salmon on top of the the chutney and drizzle the salmon again with the bourbon-maple glaze. Add the potatoes to the side of the plate. Enjoy!
A Weeknight Culinary Escape: Maple Bourbon Glazed Salmon
Weeknights can be a whirlwind. Between juggling work, family, and everything in between, finding time to create a truly delicious and satisfying meal often feels impossible. But what if I told you that a restaurant-quality dinner, bursting with flavour and sophistication, is within your reach, even on a Tuesday? This recipe for Maple Bourbon Glazed Salmon with Cranberry-Apple Chutney and Roasted Potatoes is my answer to the weeknight dinner dilemma. It’s a masterpiece of flavour, surprisingly easy to execute, and elevates the ordinary to extraordinary. The rich, sweet and slightly smoky glaze on the salmon perfectly complements the tangy sweetness of the cranberry-apple chutney and the perfectly roasted potatoes.
The beauty of this dish lies not just in its taste, but in its simplicity. The process is streamlined, allowing for multi-tasking. While the potatoes roast in the oven, you can easily prepare the vibrant cranberry-apple chutney, a burst of autumnal flavours. Its sweet and tart notes provide a wonderful counterpoint to the richness of the salmon. As the chutney simmers, you can focus on preparing the salmon, marinating it in a luscious glaze of maple syrup, bourbon, soy sauce, and a whisper of cayenne pepper. The bourbon adds a depth of flavor that’s both unexpected and utterly delightful, while the maple syrup provides the perfect touch of sweetness. Then, a quick sear in a skillet brings out the salmon’s natural flavors, resulting in a perfectly cooked, flaky, and incredibly flavorful main course.
This recipe isn't just about convenience; it’s about creating a moment of culinary joy amidst the chaos. Imagine the aroma of roasting potatoes and simmering chutney filling your kitchen, a comforting warmth that signals the end of a long day and the beginning of a delicious, relaxing evening. The presentation is elegant yet effortless – a vibrant splash of chutney, the glistening, glazed salmon, and perfectly roasted potatoes. It’s a meal that nourishes not only the body but also the soul. This isn’t just a dinner; it's an experience. It's a culinary escape, a moment of self-care disguised as a delicious and healthy weeknight meal. So, embrace the simplicity, savor the flavors, and let this Maple Bourbon Glazed Salmon transport you, even for a brief moment, to a place of culinary tranquility.
Beyond the Recipe: This dish is incredibly versatile. Feel free to experiment with different types of apples or cranberries to create your own unique flavour profile. If you're not a fan of jalapenos, simply omit them from the chutney. Similarly, adjust the amount of cayenne pepper to suit your spice preference. The beauty of cooking lies in its adaptability, and this recipe is a perfect testament to that principle. Whether you're a seasoned chef or a novice in the kitchen, this recipe provides an opportunity to explore your creativity and unleash your inner culinary artist. The key is to enjoy the process, to embrace the imperfection, and most importantly, to savor every delicious bite.
Serving Suggestions: A simple green salad or some steamed asparagus would make perfect accompaniments to this dish. A light and crisp white wine, such as Sauvignon Blanc, would also complement the flavors beautifully. For a heartier meal, consider serving this with a side of crusty bread to soak up the delicious glaze. The possibilities are endless, and the only limit is your imagination.
Making it Your Own: One of the things I love most about this recipe is its adaptability. You can easily adjust the ingredients to suit your preferences and dietary needs. For instance, if you are following a gluten-free diet, ensure that your soy sauce is gluten-free. If you prefer a spicier dish, you can add more cayenne pepper to the glaze. The recipe is a flexible template, allowing you to create a dish that perfectly reflects your unique taste and style. This is a meal that can easily be adapted to suit any occasion, from a casual weeknight dinner to a more formal dinner party. It’s versatile, delicious, and guaranteed to impress.
