Elevate your weeknight salmon with this recipe! The rich bourbon glaze adds a touch of sophistication, while the pecan-crusted Brussels sprouts offer a surprising and delightful twist.
Let me share a story of flavor exploration. I was inspired by a recent bourbon tasting, where the complex notes of caramel, vanilla, and oak captivated my senses. I thought, could those flavors translate to a savory dish? And so, the journey of the Bourbon-Glazed Salmon began.
I envisioned the richness of the bourbon glaze complementing the delicate flesh of salmon. The sweetness of the bourbon would be balanced by a touch of acidity and herbs, creating a flavor profile that was both bold and refined. As I considered sides, I landed on Brussels sprouts – their earthy bitterness would provide a welcome contrast to the sweetness of the glaze. But I wanted to give them a unique touch too. Enter the pecan crust! It adds a lovely nutty crunch and a touch of sweetness to the sprouts.
The process is simple and elegant. The salmon gets a quick sear, followed by a finishing touch in the oven with the bourbon glaze. Meanwhile, the Brussels sprouts roast to tender-crisp perfection, then get tossed with pecans for a beautiful crunch.
Serving this dish is an invitation to savor. The salmon, glistening with the bourbon glaze, is simply divine. The Brussels sprouts, with their nutty crunch and lightly roasted sweetness, are the perfect complement. It's a dish that's impressive enough for a special occasion yet easy enough for a busy weeknight.
Bourbon-Glazed Salmon with Pecan-Crusted Brussels Sprouts Recipe
This recipe serves 4 people.
Ingredients:
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4 salmon fillets (about 6 ounces each)
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1 tablespoon olive oil
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Salt and freshly ground black pepper
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For the Bourbon Glaze:
- 1/4 cup bourbon
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon garlic powder
- Pinch of red pepper flakes
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For the Pecan-Crusted Brussels Sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 cup chopped pecans
- Salt and pepper to taste
Processes/Steps:
- Preheat oven: Preheat your oven to 400°F (200°C).
- Season Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- Sear Salmon: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the salmon fillets, skin-side down, and sear for 2-3 minutes until golden brown. Flip and sear for 1 minute on the other side.
- Make Glaze: While the salmon sears, combine all the glaze ingredients in a small bowl. Stir well to combine.
- Roast Salmon and Brussels Sprouts: Transfer the seared salmon to a baking sheet lined with parchment paper. Pour half of the bourbon glaze over the salmon fillets. Toss the Brussels sprouts with the olive oil, salt, and pepper on a separate baking sheet.
- Roast: Place both baking sheets in the preheated oven and roast for 10-15 minutes, or until the salmon is cooked through and the internal temperature reaches 145°F (63°C).
- Make Pecan Crust: While the salmon and sprouts are roasting, toast the chopped pecans in a dry skillet over medium heat until fragrant and lightly golden.
- Finish and Serve: Once the salmon is cooked, remove from the oven and let it rest for 5 minutes before serving. Toss the roasted Brussels sprouts with the toasted pecans.
- Drizzle: Drizzle the remaining bourbon glaze over the salmon and serve immediately with the pecan-crusted Brussels sprouts.
Nutritional Estimate (per serving):
- Calories: Approx. 400-450 kcal
- Protein: Approx. 30-35g
- Fat: 18-22g
- Carbohydrates: 20-25g
- Fiber: 4-6g
Note: This is a rough estimate and can vary based on the size of the salmon fillets and the specific ingredients used.
This Bourbon-Glazed Salmon with Pecan-Crusted Brussels Sprouts recipe is a quick and elegant dinner that will impress your guests. Enjoy!
