Recipe of the Week

Maple bourbon-glazed salmon

By Phil Liesenfeld
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Serves 4

 

  • 1 Acorn squash
  • ½ Cup brown sugar
  • ¼ Cup butter
  • Dash kosher salt

 

Preheat oven to 400 degrees. Cut acorn squash in half. Take the seeds out by scooping with a spoon. Cut the squash into wedges, 8 per half. Place the wedges in a mixing bowl and toss with the butter, sugar and salt. Put the squash on a pan and roast until tender, about 30 minutes. Place to the side.

 

  • 1 Cup red quinoa rinsed
  • ½ Onion diced
  • ½ Stalk celery diced
  • 1 Carrot, peeled and diced
  • 3 Cups water
  • 1t Vegetable oil
  • Dash kosher salt

 

Saute vegetables for 1 minute in large sauté pan. Add quinoa and sauté another minute. Add water and bring to a boil. Turn down to a simmer and cook until tender. Place to the side.

 

  • ¼ Cup bourbon
  • ¼ Cup maple syrup
  • Zest of ½ an orange
  • Kosher salt
  • 4 6 oz pieces of salmon

 

Bring bourbon to a boil and cook until alcohol boils out, or reduce to about half.

Add syrup and orange zest and cook until a thick glaze forms.

Sprinkle salt on the salmon. Get a sauté pan hot and pour a little canola oil in it.

Place salmon skin side up in the pan.

Place pan in the oven and cook for 5 minutes.

Take the salmon out and turn it over. Pour the glaze over the salmon.

Scoop the quinoa evenly on to 4 plates.

Place the squash wedges on top of the quinoa, and then follow up with the salmon filets.

Serve.

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