Salmon: Wild Alaska Salmon with Chipotle Sorghum Glaze & Pineapple Ginger Salsa
Eat Your Bourbon Cookbook
We love salmon and this recipe is especially good.
Serve with cooked rice topped with a little soy sauce.
Ingredients
Marinade for Salmon
- 1 c. soy sauce (Kikkoman low sodium)
- ½ c. roasted sesame oil
- ½ c. fresh ginger, finely diced
- 6-8 (6 oz.) wild salmon fillets, skin removed
Chipotle Sorghum Glaze
- 1/2 c. aged pure can sorghum
- 1 Tbls. chipotle in adobo (pureed)
- 1 Tbls. maple syrup
- 1 Tbls. apple cider vinegar
- juice of 1 lime
Pineapple Ginger Salsa
- 2 c. fresh pineapple, small diced
- 2 red tomatoes, small diced
- 1/3 c. red onion, finely chopped
- 2 Tbls. rice wine vinegar
- 2 Tbls. roasted sesame oil
- 2 Tbls. soy sauce (Kikkoman low sodium)
- 1 Tbls. fresh ginger, peeled and grated
- 1 Tbls. smoked sesame seeds
- ½ c. cilantro leaves, chopped
Instructions
Marinade: Whisk together soy sauce, sesame oil and fresh ginger. Pour marinade over salmon and marinade for 2 hours or overnight.
Glaze: Whisk together all ingredients to combine. Refrigerate until needed. Serve at room temperature, whisking before serving.
Pineapple Ginger Salsa: Combine all the ingredients, except the cilantro, in a medium bowl. Add cilantro to salsa right before serving.
Grill Salmon: To cook salmon, preheat a grill or grill pan. Remove salmon from marinade, wiping away excess marinade with a paper towel. Grill salmon, flesh side (opposite of skin side) down, 2-3 minutes. Flip and grill 2 more minutes.
To serve salmon, drizzle chipotle sorghum glaze over fillets and top with pineapple salsa. Garnish with extra cilantro, if desired.
Serves 6
NOTE: If you can't find the smoked seasonings locally, you can purchase them online directly from the Eat Your Bourbon website.