Sunday, June 5, 2011

Maple-Bourbon Basted Grilled Salmon

One of my favorite cooking magazines is "Cuisine At Home".  If you've never seen an issue, please order a free preview issue from their website!  (I'm not sponsored by this magazine, nor am I being paid to say this.  I just believe that when something is really good, it deserves a shout.)  The format of the magazine is missing something.  Ads!  Each page has step-by-step photos and recipes that can be a little bit fussy, along with plenty of very simple recipes.  Like the family of Cook's Illustrated's publications, their issues teach and inspire me to cook or bake recipes that are new to me.


This June issue has several recipes that are on my radar.  I've already made a few of them, but my laptop is giving me some trouble. My husband, who has a career working with computers, is as bumfuzzled as I am frustrated with my laptop not being able to recognize USB ports!  Hence, I can't upload photos to my laptop! It's been well over a week, so I've had to resort to a painstaking workaround.  I am confident the problem will be fixed-- someday. Hence, I have recipes and photographs that are backed up and I'm anxious to share with you.  This recipe is very simple, and needs only four ingredients-- other than salmon.  I didn't have to take a lot of photos, so this recipe is being posted first.

I spotted fresh wild-caught sockeye salmon at Whole Foods.  At $18.00 a pound, it sounds very pricey.  However, I've read enough information about the dangers of farmed-fish, and so I splurged.  I paid about $6.00 per fillet.  I particularly love the beautiful red color of sockeye salmon -- unlike the cheaper farm-raised salmon that has red-dye injected into it.  You didn't know? It's something to think about...



Simple seasonings-- coarse salt & fresh cracked pepper.

The basting sauce consists of Pure Maple Syrup (not pancake syrup, please), bourbon, unsalted butter and cider vinegar.  (The cider vinegar adds acidity, which balances the rich sweetness of the baste.) Simply boil the ingredients over medium-high heat until thickened (3 minutes).

Grill fillets, covered, 3 minutes. Flip fillets, baste with maple glaze and grill until firm to the touch, 2-3 minutes more.

 Baste fillets again before serving.

I served this with a fresh corn and tomato succotash-- one of my husband's favorite side-dishes.

TASTING NOTES:  The salmon was moist, and the basting sauce had gentle notes of sweet.  The bourbon wasn't overpowering at all (as a side note-- I'm not a bourbon drinker in any way!).  I appreciated the simplicity of the basting sauce, the healthy Omega-3 fats from the salmon, and the summer color and flavors of fresh corn and tomatoes.  As for my husband, he kept thanking me for the dinner I made for us.  He said it made him feel good.  I know what he means.  It's a guilt-free kind of meal that leaves your appetite feeling satisfied and not overstuffed!

For the next two weeks, I will be working a "day shift" at my job-- I'm so excited!  That means, I can be home before 6pm, rather than 9pm-- I  think my family is even more excited to have my home-cooked dinners.  I look forward to having more time to catch up on writing and editing recipes and photos to share with you!

(Printable recipe cards are at the bottom of this post.)









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16 comments:

Valerie said...

Debby, this looks so delicious! I could easily live in salmon...and maple syrup. What a fabulous way to combine both. :D

Valerie said...

...sorry, meant to say 'on' salmon, not 'in'.

Maureen, Milwaukee said...

I love Cuisine, too - what great recipes they offer us home cooks. By chance, I'd made Copper River salmon tonight, with a soy sauce/honey/brown sugar/cracked pepper glaze. Delicious! Glad your husband enjoyed his supper, toon.

Mauree, Milwaukee

Big Dude said...

Looks great and the glaze sounds delicious

Joanne said...

Wild salmon really is SO worth it! The taste is astounding, as are the health benefits! I love that glaze...maple is one of my favorite flavors to pair with salmon!

bellini said...

Farmed salmon is definitely something to think twice about Debby, but this dish is perfect for summer grilling!

High Heels & Good Meals! said...

Oh my goodness...that salmon looks soooo good and all jokes aside, my stomach is growling now! Im going to have to check out Cuisine.

Rita said...

Discovered you while looking for a meatloaf recipe; You are one great photographer and this salmon is going to be fantastic on our new Weber BBQ. Thanks.
Rita

Cathy said...

What a recipe! I can't wait to try it. Wild caught Chinook salmon is available at the market now so this will be on the menu next weekend.

Monica H said...

Enjoy the next two weeks working day shifts! That must be exciting!

Hope your computer gets fixed soon too- how frustrating!

Salmon looks awesome Deb, as does that succotash.

Sharon Lovejoy said...

Hi Debby,

I drop by often for visits. I was not aware of Cuisine at Home, but because of your recommendation (which I trust), I'll be looking for it.

All pleasures,

Sharon Lovejoy Writes from Sunflower House and a Little Green Island

Ciao Chow Linda said...

Wow the color of that salmon says it all. There's nothing so delicious and so healthy as wild salmon. I never heard of that "Cuisine" but I will definitely be trying this recipe.

MJ said...

Debby,
Your timing was impeccable with this posting. I had a fillet of Copper River salmon in the fridge wondering what to do with it. We cedar planked one the other night which was great, but we wanted something different. So we used this recipe and is was wonderful! Thanks.

Kate said...

Hey Debby, great that you have a shift change and can get home earlier! Your salmon looks fabulous! Cuisine is one of my favorites, also.

Toyin O. said...

Wow, that looks so good, thanks for sharing.

Lady Boheme said...

Una fantastica ricetta!!! Complimenti!!