Jamie says: I made Bourbon Salmon for dinner last night. It was a “treat yourself” day (Parks and Recreation, anyone?) with shopping, napping, good food and drinks, family, and friends. I do have to say, “treat yourself” days are really quite nice.
The recipe was really quite simple… just bourbon and salmon.
Actually, it wasn’t just bourbon. It was the really good stuff.
I’ve never owned my own bottle of expensive liquor before- until now. I received the bourbon as a “moving away to start my new job” from my Mom.
With a quality product like the bourbon, I didn’t want to add any other ingredients- just the salmon and the bourbon. The Bourbon Salmon was tender and had a mildly sweet bourbon taste.
And I can’t forget to mention the awesome new plate. The plate was a gift from my parents from their visit to Colombia Restaurant, a Spanish restaurant in Celebration, Florida and some other cities.
And thank you to my kind neighbors for letting me use their oven when mine was taking a nap.
- 1/2 lb salmon
- 1 Tbsp plus 1 tsp bourbon (Blanton’s The Original Single Barrel Bourbon Whiskey, 93 proof)
- Preheat oven to 375°F. Place salmon in a small loaf pan. Pour 1 Tbsp bourbon on top. Bake for about 20 minutes or until cooked throughout. Pour a tsp of bourbon on top (if of drinking age, of course). Enjoy!
- Nutrition note: To convert proof to percent alcohol divide by 2. So, the 93 proof bourbon is 46.5% alcohol by volume.