Seriously glossy sweet maple bourbon salmon…a quick flash in the pan, the only part that requires a little patience is letting the sauce bubble and reduce but it’s oh so worth it! Served on a bed of quick cranberry and apple chutney, it’s a must have addition to the festive feast table!
For anyone who doesn’t eat meat, fancies a change from the usual turkey or perhaps you have a pescetarian joining you for dinner this Christmas… This maple bourbon salmon is a the perfect alternative treat! Meaty flaky melt in the mouth salmon, quickly pan fried. The only thing comes together in 30 minutes flat!
This dish is of course inspired and actually only loosely adapted from Half Baked’s beautiful salmon posted a few weeks ago. Having been eaten quite a hefty amount of meat of late before the turkey hits the table I’ve been making a conscious effort to embracing a bit more fish. I will admit that sometimes I find it a little uninspiring. I don’t crave it the same way I do a hunk of roast lamb or beef.
Salmon is the exception to the rule. Although I do love it simply grilled/baked/fried with a little lemon, salt and pepper, it was nice to switch it up a little with a quick glossy sweet bourbon laced sauce (#treat!). I’m in full fledged cranberry sauce loving. My fruit intake has declined dramatically with the brief semi keto interlude, and the sudden drop in temperature, veggies and lots of them fill the void.
But a little sweet tart cranberry sauce goes a long way with a piece of meat and now seemingly fish! Little did I know how flipping awesome it would be with salmon too!
My only gripe with salmon is the portion size. What one might classify as a portion is under half of what I NEED to eat. So I made sure to ask for nice sized fillets at the fish mongers. Perfectly satisfying.
I served it up with a side of super quick brussel butternut and flax bread stuffing. Lightly sweetened with maple syrup, plenty of seasoning, a little oil, baked in the oven and mingled with some toasted hazelnuts for a final crunch and twist of delicious flavour…this time of year nuts go in everything! All things sweet and savoury!
Salmon definitely needs to make a more regular appearance in these parts!
What’s your favourite way to fancy up your pan fried fish?
Lightly adapted from @HalfBakedHarvest
Maple Bourbon Salmon with Cranberry Chutney
Prep Time: 30 minutes
Cook Time: 20 – 30 minutes
Ingredients (Serves 2)
For the Salmon
- 1 pound (454g) salmon (2 large fillets)
- 1 tbsp melted coconut oil
- 1/3 cup (80ml) pure maple syrup
- 2.5 tbsp bourbon
- 30ml (2 tbsp) coconut aminos
- 60ml (1/4 cup) orange juice
- 1/4 tsp cayenne pepper
- Himilayan Rock Salt and Black Pepper to taste
For the Chutney
Place the salmon in a large deep bowl or dish. In a small bowl whisk together the maple syrup, bourbon, aminos, orange juice and cayenne pepper. Pour the sauce over the salmon. Let that sit for a little while you prepare the chutney.
In a medium size sauce pot, combine the cranberries, apples, apple cider vinegar, coconut sugar or stevia, orange zest, ginger and cinnamon.
Pour in 1/2 cup (125ml) water and bring the mixture to boil. Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more sugar and sweetener if needed. Remove from the heat to cool.
While the chutney is cooking, cook the salmon. Heat a medium size skillet over medium-high heat and add coconut oil. Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness..crispy skin!!! Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.
Reduce the heat to low and carefully pour in all of the bourbon-Maple mixture. Bring the sauce to a boil, reduce the heat and simmer until thickened by half and the sauce is syrupy…approx 15-20 minutes. Remove from the heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
To serve, place a little cranberry chutney on the bottom of a plate. Place the salmon on top of the the chutney and drizzle the salmon again with the bourbon-maple glaze. Serve with stuffing on the side!