Grilled Orange Bourbon Salmon

If you don’t have a bottle of bourbon in your pantry, you should. Cooking burns off the alcohol, leaving behind delicious traces of corn mash, vanilla and oak aging barrels. Don’t go too cheap on the bourbon. As with wine or any other beverage, if it’s not good enough to drink, it’s not good enough to cook with. You don’t have to spring for Maker’s Mark or one of those small-batch boutique brands, but something solid like Jim Beam Black or Old Granddad will work well. Rebel Yell has spice and raisin notes that blend well with this recipe, too. And that way you have something on hand if a guest asks for a Manhattan.

Orange juice and soy sauce add savory and sweet to the mix, punched up by the brown sugar.

1⁄4 cup bourbon

1⁄4 cup fresh orange juice

1⁄4 cup soy sauce

1⁄4 cup packed brown sugar

1⁄4 cup chopped green onions

3 tab. Chopped fresh chives

2 tab. Fresh lemon juice

2 garlic cloves, chopped

4 salmon fillets

Stir together first 6 ingredients. Place fillets on a lightly greased rack in a broiler pan; pat dry.

Spoon ginger mixture over fillets. Bake at 450 for 8 minutes.

Broil 51/2 inches from heat for 1 minute or until glazed begins to brown. Serve over steamed baby bok choy. Garnish, if desired.

Yield: 6 servings.

Lighthouse Seafood is a family business,
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.

101 N. Country Club Rd.
Lake Mary, FL 32746

8780 E CR 466
The Villages, FL 32162