I mentioned in my last post that I’m trying to eat lower-carb. Despite the name of this dish, it’s actually quite low in carbs, overall. Not only is this recipe relatively low carb, but it’s filling, satisfying, and absolutely delicious.
We’re talking about my Bourbon and Brown Sugar Salmon.
I start by marinating the salmon in a combination of bourbon, brown sugar, soy sauce, and spices for at least 30 minutes. I then place the marinated fish atop green onions, and pour all of that marinade on top. The green onions absorb a lot of the marinade juices during the roasting process, and, I assure you, that’s a really good thing–the green onions really make this dish shine!
After the bourbon and brown sugar salmon roasts in the oven for about 15 minutes with the green onions, it all comes out as a beautiful mess. I served the salmon and onions over my low carb mashed cauliflower, but it would be to die for over rice or pasta too. Be sure to spoon the roasted marinade juices over everything, for a boozy, sweet and soy “gravy”. One note: I found the long onions really difficult to cut after plated…I recommend that you cut the onions on a cutting board into bite-sized pieces and then plate them with the salmon to make for a more palatable experience.
But it’s not over…make enough for leftovers, and you can serve this bourbon and brown sugar salmon the next day. The salmon will still be moist and flavorful, and it’s perfect either cold or brought to room temperature, and served in a salad.
Here, I chopped a big cucumber, mixed Ranch dressing with 1/2 teaspoon of adobo sauce from a can of chipotles, and together came this gorgeous salad. Chopped chives make it even prettier.
One other note: if you can, try to buy wild-caught salmon instead of farm-raised salmon. Yes, wild-caught is more expensive, but wild-caught tastes better, has a better texture, and it’s healthier.
Here’s the recipe:
- 2 6-ounce salmon fillets
- 6 to 8 green onions, washed and trimmed
- Marinade ingredients:
- ¼ cup bourbon
- ⅛ cup soy sauce (I used low-sodium)
- 1 teaspoon toasted sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- Preheat oven to 375 degrees
- Combine all marinade ingredients
- Inside a plastic ziploc bag or in a shallow dish, place the salmon fillets and the marinade for 30 minutes to three hours in the fridge, turning occasionally
- Line a baking dish or pan with foil
- Place the green onions on the bottom of the foil-lined pan, and then place the marinated salmon on top of the onions.
- Pour all of the marinade over the fish and onions
- Roast for 15 to 20 minutes, until fish flakes, taking care not to overcook the fish
- Cut up the cooked onions into bite-sized pieces. Serve fish and onions over rice or pasta, with some of the marinade juices drizzled on top.