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Yields: 4 servings Prep time: 10 min Cook time: 10 min |
Ingredients |
| CAST IRON SKILLET (10 IN.) | INDUCTION 21 STAINLESS STEEL SAUCEPAN WITH STRAINER LID (2.5 QT.) | STAINLESS STEEL SLOTTED TURNER |
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1. Pat fish dry with paper towel slice into 4 portions.
2. Add the brown sugar, ginger, garlic, soy sauce, bourbon, and lime juice into a 1 gallon Ziplock bag. Seal and use hands to mix it up.
3. Place the fish fillets into the bag and place in refrigerator for 20 minutes. While this is marinating, prepare your rice in the 2.5 Qt. saucepan. We used an herb flavored long grain & wild rice boxed rice mix, but feel free to get creative with your side of rice.
4. Melt the butter in the cast iron skillet over low-medium heat. Once melted, add in the salmon. Be sure to pour some of the marinade on top of the fillets.
5. Cook for 5 minutes and then flip.
6. Remove and set aside to cool. Clean/soak pan right away as the brown sugar gets a bit sticky on the bottom of the pan.
7. Sprinkle sesame seeds and sliced green onions on top and serve with rice and a side of our Roasted Acorn Squash. (Click link for recipe.)
