Cookerati

This recipe was from The Kentucky Bourbon Cookbook by Albert W. A. Schmid. My family loves Salmon, though we usually have our dill dijonaise sauce on it instead of a glaze.  This glaze was so tasty on the salmon, though a little on the sweet side but that was all the salmon needed.  The recipe called for four fillets, but the glaze could easily have covered two or four more fillets.  We served it with a side of veggies sauteed in olive oil, the perfect accompaniment.

Pan-Seared Salmon with Chipotle Honey-Lime Glaze

This recipe comes from Chef Jeremy Ryan, formerly of Kentucky, who has returned to his native Mississippi and works at the MGM Mirage at the Beau Rivage Resort and Casino in Biloxi.  He suggests using bourbon in a glaze for pan-seared salmon.

Ingredients:

• Salt and pepper
• 4 salmon fillets
• 3 tbs butter
• 1/2 cup honey
• 1/3 cup Kentucky bourbon
• 1/2 tsp chipotle chili powder
• 1 tsp lime juice
• Candied lime zest

Salt and pepper the salmon.  Melt the butter in a skillet.  Place the salmon in the skillet skin-side-up and sear for 1 to 2 minutes.  Remove it from the skillet and set aside.

To make the glaze: Add the honey, bourbon, chili powder, and lime juice to the skillet and whisk these ingredients together; heat them on low heat.  Let the glaze thicken slightly; return the salmon to the pan and cook the mixture for 3 to 5 minutes or until the salmon is pink inside.

Drizzle the glaze over the salmon and garnish with the candied lime zest.