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Now, as most of you know, I am a foodie. I am usually able to come up with something to add to a recipe to improve it for next time, but after half an hour of making (embarrassingly uncontrollable) orgasm noises over dinner tonight, the best I could come up with was "maybe some cracked pepper." We were trying out a new salmon recipe that we were considering as the non-turkey entree for myself and my mother. Here is what we came up with:
This recipe is originally from Allrecipes.com, tweaked a bit (because I just can't make things exactly to a recipe anymore). The main differences are a) ours is baked rather than broiled, b) the addition of a shot of bourbon to the final glaze and c) use of apricot preserve, rather than a combo of nectar and dried apricot.
INGREDIENTS
1 cup apricot preserves
1/2 cup water
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 shot bourbon
1 pound salmon (2 decent filets, in our case)
DIRECTIONS
1) Preheat oven to 350.
2) In a saucepan over medium heat, mix together the apricot preserves, water, 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 1/3 cup of the glaze to drizzle over the salmon at the end.
3) Place the salmon filet in a baking pan and pour the remaining glaze over. Bake for fifteen minutes, basting within the last five minutes.
4) While the salmon bakes, heat the 1/3 cup of glaze over low heat. Add the shot of bourbon. Allow to come to a low boil, stir occasionally, and maintain at a simmer for about 10 minutes, or until it has returned to a glaze consistency.
5) Pull out the salmon and drizzle the glaze over. Serve.
6) Try not to make so many orgasm noises.
We had it with corn and potatoes, and they provided a nice clean contrast, but honestly did not stand up to the salmon at all. Something with a crunchy texture would be nice with the wonderfully moist salmon. We finished it off with some vanilla ice cream, a little bit of Jenn's killer chocolate mousse, and some raspberries.
In summary: it was ridiculously delicious.
This recipe is originally from Allrecipes.com, tweaked a bit (because I just can't make things exactly to a recipe anymore). The main differences are a) ours is baked rather than broiled, b) the addition of a shot of bourbon to the final glaze and c) use of apricot preserve, rather than a combo of nectar and dried apricot.
INGREDIENTS
1 cup apricot preserves
1/2 cup water
2 tablespoons honey
2 tablespoons reduced sodium soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 shot bourbon
1 pound salmon (2 decent filets, in our case)
DIRECTIONS
1) Preheat oven to 350.
2) In a saucepan over medium heat, mix together the apricot preserves, water, 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 1/3 cup of the glaze to drizzle over the salmon at the end.
3) Place the salmon filet in a baking pan and pour the remaining glaze over. Bake for fifteen minutes, basting within the last five minutes.
4) While the salmon bakes, heat the 1/3 cup of glaze over low heat. Add the shot of bourbon. Allow to come to a low boil, stir occasionally, and maintain at a simmer for about 10 minutes, or until it has returned to a glaze consistency.
5) Pull out the salmon and drizzle the glaze over. Serve.
6) Try not to make so many orgasm noises.
We had it with corn and potatoes, and they provided a nice clean contrast, but honestly did not stand up to the salmon at all. Something with a crunchy texture would be nice with the wonderfully moist salmon. We finished it off with some vanilla ice cream, a little bit of Jenn's killer chocolate mousse, and some raspberries.
In summary: it was ridiculously delicious.