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Bourbon-Sugar Salmon Recipe

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This recipe for Bourbon-Sugar Salmon, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kyla/Stewart Patterson
Added: Saturday, February 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. packed brown sugar
1/2 c. bourbon
1/2 c. apple juice or cider
1 tsp. black pepper
1 salmon fillet (about 2 1/2 pounds)
1 c. chopped pecans
1 T. unsalted butter, melted
1/2 tsp.salt

Directions:
Directions:
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. Spread chopped pecans on baking sheet. Bake for 5 minutes or until toasted. In small bowl, combine toasted nuts, 1 tablespoon melted butter and 1/4 teaspoon 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 1/4 teaspoon salt on salmon. Gently press the pecan mixture over the salmon. Bake at 400 for 20 to 25 minutes, until fish flakes easily with a fork.
Meanwhile, place marinade in small saucepan; boil 3 minutes. Serve salmon with cooked marinade and lemon angel-hair pasta.

Number Of Servings:
Number Of Servings:
8

 

 

 

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