If Hoisin isn't enough - add in some Bourbon for a fast easy glaze for salmon. That's it 3 ingredient and you have a company worthy dish.
The salmon is delicious over plain white rice with a bit of green onion, carrot garnish.
And - here is an added bonus - one of the fillets I was cooking had a very thin edge so when the thin part was cooked I trimmed it off so it would not over cook while the thicker piece was cooking. So I had this little strip of candied salmon.... what to do? You are supposed to tuck the thin end under to double up so that end cooks at the same rate. Oh well, next time!
You could BBQ this if you baste the salmon with the sauce and keep the heat low enough not to burn the sauce. I will be trying that this summer too!
I served Firecracker Shrimp Canapés as the appetizer for that meal
I had to think about this because pairing wine when there is another spirit in the sauce- and a strong one at that - can be tricky. I think the key to this pairing is that you need a big enough wine to stand up to the bourbon and the strength of the flavours.
For white I would suggest a full-bodied, rich Chardonnay - definitely oaked.
For red I would go with a big wine, oaked as well - Amarone, Zinfandel, Cabernet Sauvignon or Bordeaux. I would look for something aged where the fruit has settled, tannins are fine and oaked nicely integrated. You don't want jammy, fruit forward here.
Bourbon Hoisin Salmon
- 4 5-6 oz salmon filets
- 1 cup Hoisin sauce
- ¼ cup bourbon
- Mix hoisin and bourbon well.
- Pour half of the sauce over the salmon fillets and allow them to marinate for 30 minutes.
- Heat a non-stick skillet over medium high heat, preferably well seasoned cast iron.
- Add the salmon and cook on one side about 4 minutes. The fillet should be opaque about half way up the thickness of it. Turn salmon over and cook another 2-4 minutes. When salmon is opaque all the way through and flakes easily with a spatula remove from heat. Do not over cook.
- Heat the remaining sauce in the microwave and serve on the side.