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.