Living in coastal Massachusetts, I have the convenience of being able to drive down to the local fish market (about a mile away) to get the freshest seafood known to man. After experiencing the exceptional quality and taste of such fresh fish, I will never again purchase filets in a grocery store. One of my favorite types of fish is salmon, whether it’s simply filets covered with mango salsa or grilled to perfection. It’s so flavorful, it tastes amazing no matter how you dress it up. My most recent attempt to “dress up” salmon was absolutely phenomenal. Taking a recipe for bourbon-marinated filets, I decided to change it up and went the whiskey route. The brown sugar adds just the right amount of sweetness to counteract the bite of the whiskey, taking this dish to the next level. I will definitely be making this again!
3 Tbsp. brown sugar
3 Tbsp. scotch whiskey (I used The Glenlivet)
2 Tbsp. soy sauce
1 Tbsp. minced ginger
1 Tbsp. lime juice
3 minced garlic
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless salmon fillets
1 Tbsp. toasted sesame seeds
Combine first seven ingredients in a large container with a lid; stir until liquid is smooth. Add fish to liquid; cover with lid and marinate in the refrigerator for about two hours, turning fish periodically to make sure it’s evenly marinating. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook salmon for four minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fillets on plates; drizzle each serving with about 2 tsp. sauce and sprinkle with sesame seeds.