Ingredients: |
Ingredients: MARINADE:
3/4 cup peach preserves
1/4 cup bourbon
2 T. olive oil
2 tsp. soy sauce
2 tsp. apple cider vinegar
2 tsp. Dijon coarse ground mustard
2 tsp. garlic, minced
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
1/4 tsp. red pepper flakes
SALMON:
4 salmon filets, 1 1/2 lbs., skin on
1 T. olive oil
2 medium peaches, pitted, thinly sliced
parsley, for garnish
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Directions: |
Directions:In a medium bowl, combine preserves, bourbon, 2T. olive oil, soy sauce, apple cider vinegar, mustard, garlic, salt, pepper and red pepper flakes. This will yield about 1 1/2 cups of marinade. Set aside half of the marinade and refrigerate for later use. Place the salmon filets in a resealable plastic bag and pour in the remaining half of the marinade. Seal the bag and mix it well to coat salmon. Refrigerate and let salmon marinate 30-60 minutes. When ready, preheat oven to 375 degrees. To a medium, oven-safe skillet over medium-high heat, add 1 T olive oil. Once the oil is hot, carefully place the marinated salmon filets in the skillet, skin side up. Cook for 2-3 minutes or until seared and golden brown. Flip over the salmon so the skin side is down. Add the sliced peaches to the skillet. Cook 2-3 minutes, allowing the peaches to slightly soften and the salmon skin to sear slightly. Pour the reserved peach marinade into the skillet, evenly distributing it over the salmon and peaches. Transfer the skillet to the preheated oven and bake 12-15 minutes (checking at 12 minutes), or until the salmon is cooked through. Internal temperature of fully cooked salmon should reach 145 degrees. Once cooked, remove the skillet from the oven, garnish and serve immediately. |
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