Thursday, January 8, 2009

Bourbon Sugar Salmon

½ cup packed brown sugar
½ cup bourbon
½ cup apple juice or cider
1 tsp black pepper
1 salmon fillet
1 cup chopped pecans
1 tbsp unsalted butter, melted
½ tsp salt

In large resealable plastic bag, combine brown sugar, bourbon, apple juice and pepper. Add salmon, seal and shake to distribute. Refrigerate 2 to 3 hours, turning over after an hour or so. Heat oven to 400 degrees. Spread chopped pecans on baking sheet. Bake at 400 degrees for 5 minutes or until toasted. In small bowl, combine toasted nuts, 1 tbsp melted butter and ¼ tsp of the salt. Coat top of broiler pan with nonstick cooking spray. Remove salmon from marinade, reserving marinade. Place salmon on prepared pan, skin-side down. Sprinkle remaining ¼ tsp salt on salmon. Gently press the pecan mixture over the salmon. Bake at 400 degrees for 20-25 minutes, until fish flakes easily with a fork. Meanwhile, place marinade in a small saucepan; boil 3 minutes. Serve salmon with cooked marinade

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