The holidays are upon us which, if you’re anything like me, means it’s inspiration time. Whether you’re stalking blogs, Foodgawker, Pinterest or the like, all it takes is one spark to ignite the flame behind your next dish. In my case, inspiration landed on my doorstep in the form of a package from Four Roses Bourbon which included a bottle of their Yellow Label and a couple other goodies.The challenge before me was that of using the Bourbon in a dish I serve during the holidays.
There was a time in our household when some sort seafood was the entree of choice during the holidays. So, Thanksgiving dinner consisted of both a Turkey for visiting family and friends and fish for the rest of us. I could break down the madness of our past eating choices and confuse or bore you to tears but – – later.
One of the dishes we came to love was salmon baked in a honey butter glaze with pecan halves bathed in all its glory. It was quick and easy and there were never any leftovers. I decided that I would use Four Roses Bourbon to kick this dish up a notch and it turned out quite well.
The first thing I changed about this dish was how I used the pecans. Instead of allowing the halves to sit in the glaze during baking, I prepared a topping using finely chopped pecans mixed with Panko bread crumbs, spices and orange zest. The topping was spooned and pressed onto the tops only of each salmon fillet.
Next, a glaze made with butter, honey, dijon mustard and Four Roses Bourbon was spooned over the top of each piece with the remaining liquid poured evenly into the baking dish. I have to admit that I hesitated doing this because I didn’t want to “drown” the fish. However, I do not like dry salmon at all. Who does? Using all of the glaze ensures that the fish will remain moist throughout, even if reheated.
As the salmon cooks, the glaze will thicken slightly so you’ll have the option of spooning more on top of the cooked fillets. Or, you can serve the salmon with rice which you may or may not want to tease with a Bourbon-kissed drizzle or two. I’m inclined to believe that you’ll want to do just that.
This altered version of one of our family favorites was delicious and moist. If I were to change anything, it would be the amount of cayenne pepper I used. I bake for the general taste of my family as a whole so I wouldn’t make a major overall adjustment. Instead, I would likely add an extra sprinkle or two to one portion and pop a toothpick in it as a warning for those who dare touch it {wink}.
Here’s the recipe in case you’d like to try it:
HONEY BOURBON BAKED SALMON
Ingredients
4 skinless salmon fillets
ground black pepper
Kosher salt
Pecan Crust
1/2 cup finely chopped pecans
1/2 cup Panko bread crumbs
1/8 tsp cayenne pepper
1/4 tsp paprika
zest of one small orange
Honey Bourbon Glaze
3 tbsp unsalted butter
2 tsp dijon mustard
1/2 cup honey
1/3 cup Four Roses Yellow Label Bourbon
Instructions
Pecan Crust: In a small bowl, stir together pecans, bread crumbs, cayenne pepper, paprika and orange zest. Set aside.
Glaze: Melt the unsalted butter in a small saucepan. Whisk in the dijon mustard, honey and Four Roses Bourbon then bring to a boil on medium-high heat. Allow to cook for 2 minutes then remove from heat.
Salmon: Preheat oven to 400 degrees F.
Sprinkle the back and front of each salmon fillet with Kosher salt and black pepper to taste. Place the fillets in a large baking dish.
Using a spoon, carefully top each salmon fillet with the pecan crust and gently press it into the fish, using just enough to cover each. There may be some leftover depending on the size of your fillets.
Drizzle the topping of each fillet with the honey bourbon glaze (approx 2 tbsp each). Pour the remaining glaze evenly into the baking dish.
Bake for 15 minutes then remove from the oven and place under the broiler for 1 minute, allowing the crust to brown. Be sure to check after 30 seconds to be sure that it doesn’t burn. Remove from broiler and allow to rest for 3 to 4 minutes. Serve with rice or your favorite side.
To learn more about Four Roses Bourbon
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…more Four Roses Bourbon inspired recipes by Atlanta Food Bloggers’ Society members
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Cooking at Home: Holiday Cooking with Four Roses Bourbon
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Infuse Your Booze-Figgy Four Roses Bourbon Recipe
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Pumpkin Butter Croissant Bread Pudding
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Spiked Thanksgiving: Bourbon Corn Pudding
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To Bean or Not to Bean Vanilla Extract
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Disclosure: I received a complimentary bottle of Four Roses Yellow Label Bourbon to try in a recipe along with several members of the Atlanta Food Bloggers’ Society. I received no monetary compensation for this post. All opinions are based on my own personal experiences. You can view my full Disclosure Policy here.
