Maple-Bourbon Glazed Salmon

first day of fall feast...

It's official. The first day of fall is finally here. I'm so excited! If you know me at all (or have followed my blog) you know I'm seasonal with my recipes. This one is no exception and is quite the fall feast. I made this dish Sunday night to celebrate my second wedding anniversary (it's today actually) so it was only appropriate.

This is a very traditional recipe, and as I've said, at times it's best not to mess too much with perfection. I've made a simple reduction by combining maple syrup, bourbon, soy sauce, and orange juice and cooked it down. This is then served over top of oven broiled salmon on a bed of rice. Make this dish when you want to impress. Here's how...

Ingredients - Serves 4
1/3 C 100% Pure Maple Syrup
3 T Bourbon
2 T Soy Sauce (low sodium)
2 T Fresh Orange Juice
1 1/4 lbs. Salmon (skin on)
Kosher Salt
Black Pepper
Cooking Spray
For Serving: Cooked White Rice

Directions
Preheat the broiler. Move the oven rack up to two slots from the top.

Make the glaze: In a small sauce pan combine the maple syrup, bourbon, soy sauce, and orange juice. Cook, uncovered, over medium heat while preparing the salmon.

Prepare the salmon: Place the salmon on a lightly greased broiler pan (or a cooling rack placed on top of a baking sheet). Season with a bit of salt and pepper.

Cook the salmon: Place the salmon under the broiler and cook for 4 minutes. Remove and brush the glaze (still reducing) on top. Return to the broiler and continue to cook until the fish flakes easily, about 3 more minutes.

Finish the glaze: As the fish finishes cooking, bring the maple-bourbon mixture to a boil. Allow it to reduce to a syrup, about 5 minutes. Remove from the heat.

Plate the salmon: Put down a bed of rice. Top with the salmon and drizzle with the glaze. Serve with your favorite vegetables and a glass of wine. Welcome fall with this fabulous feast. Enjoy!