Maple Bourbon Glazed Salmon
Maple Bourbon Glazed Salmon with Sweet Cranberry-Apple Chutney and Salt Roasted Potatoes
Maple Bourbon Glazed Salmon with Sweet Cranberry-Apple Chutney and Salt Roasted Potatoes
- 1/2 teaspoon cayenne pepper
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 1 pound skin on salmon
- 2 tablespoon olive oil
- 3/4 cup pure maple syrup
- 5 tablespoons bourbon
- salt and pepper taste
- 2 cup fresh cranberries
- 1 cup chopped apples (i used honeycrisp)
- 1/4 cup apple cider vinegar
- 3/4 cup brown sugar (you may need a little less or more)
- 2 tablespoons freshly grated orange zest
- 1 tablespoon fresh ginger grated
- 1 small cinnamon stick
- 1 jalapeno seeded + chopped (optional)
- 3 pounds baby red potatoes each 1 1/2 to 2 inches in diameter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon coarse sea salt
- 1-2 tablespoon fresh rosemary chopped + more for roasting
- Carbohydrate 104.106127661934 g
- Cholesterol 0 mg
- Fat 9.67607950442927 g
- Fiber 12.3135028387396 g
- Protein 13.154244363051 g
- Saturated Fat 1.38367605654012 g
- Serving Size 1 1 Serving (869g)
- Sodium 1824.81966023384 mg
- Sugar 91.7926248231941 g
- Trans Fat 0.677434368741069 g
- Calories 566 calories
Step-by-step
- Preheat an oven to 350 degrees F.
- Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and 1-2 tablespoons chopped fresh rosemary (I used 1 tablespoon), turn the potatoes again and tuck in a few fresh rosemary sprigs. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.
- Meanwhile, place the salmon on in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice and cayenne pepper. Pour the sauce over the salmon. Let that sit for a little while you prepare the chutney.
- In a medium size sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick and jalapeno (if using). Pour in 1 cup water and bring the mixture to boil. Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.
- While the chutney is cooking, cook the salmon. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.
- Reduce the heat to low and carefully pour in all of the bourbon-Maple mixture. Bring the sauce to a boil, reduce the heat and simmer until thickened by half and the sauce is syrupy. Remove from the heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
- To serve, place a little cranberry chutney on the bottom of a plate. Place the salmon on top of the the chutney and drizzle the salmon again with the bourbon-maple glaze. Add the potatoes to the side of the plate. Enjoy!
Coordinating the sear of the fish while reducing the maple-bourbon glaze requires strict attention to pan temperature, because sugars burn rapidly when the liquid drops below a simmer. Achieving the right mouthfeel across this entire plate relies entirely on managing moisture levels in both the seafood and the accompanying components. Every element must be handled with precision to avoid a heavy, water-logged result.
- Coat baby red potatoes uniformly in 2 tablespoons of extra-virgin olive oil and 1 tablespoon of coarse sea salt to guarantee that the 1.5 to 2-inch tubers develop a wrinkled, dehydrated exterior while retaining a creamy, steamed interior after 45 minutes at 350 degrees Fahrenheit.
- Monitor the cranberry-apple chutney closely as it simmers covered for 20 to 25 minutes with 1 cup of water, ensuring the pectin in the fruit breaks down fully to yield a thick, spoonable consistency rather than a watery compote.
- Sear the skin-on salmon fillet skin-side up for 3 to 4 minutes in a medium-high skillet with 1 tablespoon of olive oil to render the subcutaneous fat and build a crisp protein crust before flipping.
- Reduce the leftover marinade in the skillet over low heat until it achieves a distinct syrupy consistency, coating the back of a spoon cleanly before drizzling it over the cooked protein.
Standard heavy-bottomed stainless steel or cast iron skillets work best for searing fish cleanly without sticking. Adapting this dish for different dietary preferences is straightforward, as the soy sauce can be replaced with tamari for a gluten-free modification.
