SALMON BAKED IN A MAPLE AND BOURBON SAUCE TOPPED WITH PISTACHIOS

SALMON BAKED IN A MAPLE AND BOURBON SAUCE TOPPED WITH PISTACHIOS

Served with roasted red potatoes and bok choy with radish

4 salmon fillets

1/4 c bourbon whiskey

2 tablespoons butter

1/4 c maple syrup

1/2 c pistachio nuts, chopped, dry roasted

Directions

Mix the maple syrup, butter and bourbon in a small pan and simmer until the sauce reduces by almost half.  It will thicken as it cooks.  Marinate salmon in 2/3 rds. of the sauce in a zip lock bag and keep 1/3^rd on the side to baste the fish as it cooks.  

Marinate in the refrigerator for about 2 hrs is possible.

Place salmon (skin side down) on a cookie sheet or baking pan sprayed with non-stick spray then lightly baste with the some of the remaining whiskey sauce.

Meanwhile take the chopped pistachios and put them in warm fry pan and toast to bring out the nutty flavors.  Be careful not to burn the nuts as it takes only about 3 minutes.

 

Bake for 20 minutes, basting twice during the baking.  Time may vary by the size of your fish.  I like the salmon a bit pink in the middle.

Baste one last time with fresh reserve whiskey sauce. Sprinkle the fillets with the roasted pistachios.

TIPS:

Some recipes will add brown sugar to the sauce. I think the syrup makes it sweet enough.

The sauce would be good on chicken as well.

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!