This bourbon glazed salmon is what you call a gourmet salad! A piquant bourbon glaze helps make a tender, flavorful salmon that tops a crisp, fresh salad. A simple vinaigrette is all the dressing you need!
The Time Of Year For Bourbon Glazed Salmon
I looked at the calendar and realized that the end of May is just over six weeks away. Two things happen the end of May; 1. the kids get out of school and 2. the pool opens. I’d be lying if I said I was looking forward to either of those. Well, that’s not true. I do love having the kids home, it’s just that summer is somehow way more hectic than the school year. The pool opening is still a dreaded event.
The first time you show up to the pool after the long winter hibernation is always the toughest. Everyone is soft, pale and maybe a little doughy around the middle. It usually takes me a good week or so to be seen without a t-shirt over my bathing suit.
This year, I decided that I cannot fight age, but I can fight the flab. So I changed my diet, exercised a whole bunch and feel as though my body is as bikini ready as it is going to get! I suppose I am feeling pretty confident in my 45-year-old figure. Maybe this year, instead of a t-shirt, I just wear a tank top for the first week at the pool. That is confidence, my friends.
About This Bourbon Glazed Salmon Salad
I’m DEFINITELY not going to beach-body ready if I stray from good eating! This Bourbon Glazed Salmon is a great way to enjoy healthy food without compromising flavor! Salmon fillets are lean and cook quickly. The glaze is a little sweet/a little savory. The bourbon is not overpowering; it adds a lovely depth to the glaze without giving off any strong alcohol flavor. The salad itself is made up of romaine lettuce, asparagus, tomatoes and goat cheese (the perfect foil to the sweet glaze). A super simple vinaigrette brings it all together!!
- 4 4oz salmon fillets
- 4 tablespoons brown sugar
- 3 tablespoons bourbon
- 2 tablespoon soy sauce
- 2 tablespoon orange juice
- 3 cloves minced garlic
- 1 tablespoon jarred minced ginger
- 1 bunch of romaine lettuce
- 1 cup blanched asparagus, cut into 2 inch pieces
- 1 cup halved cherry tomatoes
- 2 oz crumbled goat cheese
- ⅓ cup olive oil
- 3 tablespoons white wine vinegar
- 2 tablespoons chopped parsley
- ½ teaspoon salt
Combine the salmon fillets, brown sugar, bourbon, soy sauce, orange juice, garlic, and ginger in a ziptop bag and marinate the salmon for 30 minutes.
Spray a grill pan or a large skillet and place it over medium-high heat. Cook salmon 4-6 minutes per side.
Meanwhile, arrange lettuce over plates or a platter. Top the lettuce with cooked asparagus and tomatoes. Add the salmon and top salad with goat cheese.
In a bowl, whisk together the olive oil, vinegar, parsley, and salt. Drizzle dressing over salad just before serving.
Amount Per Serving Calories 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 0mg Fiber 0g Sugar 0g Protein 0g