Recipe of the Week

   My wife has introduced me to the wonderful world of cooking over the past several years and we have a lot of fun finding new recipes, some good, some great, and some bad! I won't pass along the bad ones here, just the ones we like. That doesn't mean everyone else will, but it does mean it is worth a try!  :) Most of my favorites center around the four basic food groups: flour, sugar, eggs, and butter.

   Fortunately, Anne usually steps in and introduces some sanity into my recipes! So I will begin with something other than chocolate cake or pound cakes in general. This is one of our absolute favorites and one we often serve to company if we get a hint they like seafood. And even for those who don't, we would like to say, this could change your mind about salmon! (We buy our salmon frozen at Sam's Club - for those who insist upon using only fresh stuff, if they can go out in the back yard and catch some or if they can find fresh at their grocery, so much the better!)

Bourbon Sugar Salmon

 

¼         Cup                              Brown sugar, packed

¼         Cup                              Kentucky bourbon

¼         Cup                              Apple juice or cider

1          Tsp                               Black pepper

4          Each                             Salmon fillet (s)(about 2 to 2½ lbs)

½         Cup                              Chopped pecans

1          Tbsp                             Unsalted butter, melted

½         Tsp                               Salt, divided

 

In a 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.

 

Spread chopped pecans on baking sheet. Bake for 5 minutes or until toasted. In small bowl, combine toasted nuts, 1 tbsp melted butter and ¼ tsp of the salt.

 

Preheat oven to 400º. 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 for 25 to 27 minutes or until fish flakes easily with a fork.

 

Meanwhile, place marinade in small saucepan; boil 3 minutes. Serve salmon with cooked marinade.