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Seattle Bourbon-Glazed Salmon

What's the big idea?

Seattle is about as far north on the US Pacific Coast as you can go without wandering into Canada (excluding Alaska, of course). It is well-known for its seafood, and salmon in particular is very strongly associated with the city. Serve with mashed potatoes and sweet corn or asparagus (when in season)

Shopping List

Here's the list of what you need:

  • 4 salmon fillets
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 spring onions, sliced, as garnish
  • For the glaze:
    • 1 tablespoon butter
    • 1 medium onion, very finely chopped
    • 2-3 tablespoons tomato ketchup
    • 1 tablespoon molasses
    • 1 tablespoon brown sugar
    • 2 teaspoons Worcestershire sauce
    • 2 teaspoons yellow mustard powder
    • ½ teaspoon ground black pepper
    • ¼ teaspoon cayenne pepper
    • 3 tablespoons bourbon

What To Do

  • First of all make the glaze. Melt the butter in a saucepan over medium-high heat. Add the onions and fry until soft
  • Add the rest of glaze ingredients except the bourbon
  • Reduce the heat to medium-low and simmer until the sauce thickens, about 15 minutes
  • Stir in the bourbon; cook until heated through
  • Blend the sauce until smooth, and leave to cool
  • Meanwhile, heat your barbecue or grill to medium
  • Season the salmon fillets with salt and black pepper
  • Baste well with the bourbon glaze, wrap in tin foil, and cook for 5-6 minutes only, possibly longer if the fillets are particularly thick
  • Turn up the heat to medium-hot. Remove the salmon from the tin foil. Re-baste with the glaze
  • Cook for a further 10 minutes total, turning and basting as necessary, until the salmon is cooked through

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