Bourbon Lime Salmon

I love a good marinade and this is one of my all time favorites.  One of the reasons I don’t do soy sauce marinades much anymore is because of how much sodium it has in it.  The average soy sauce has about 920mg of sodium per tablespoon which is why your rings get stuck on your hands after eating Chinese food if you’re anything like me.  Even reduced sodium soy sauce clocks in at about 600mg per tablespoon.  So what’s my solution without sacrificing taste?  Coconut Aminos.  It’s made of coconut sap, water and salt and it tastes almost identical to soy sauce and for 300mg of sodium per tablespoon.  That means I can make lovely dishes like this…

I’m not a drinker and don’t like the taste of bourbon so if you’re worried about the name, know that I wouldn’t eat it if I could taste it.  It actually balances well with the lime, sugar and spices.   It has a great Asian flair and this is my absolute favorite salmon dish and I think it will be yours too!  I love to put it on a bed of brown rice, quinoa or even a heap of roasted veggies. If you like this recipe, consider subscribing to the YouTube channel and click the bell to be notified when new videos go live or subscribe to the blog. Either way, I’d love to have you cook or bake with me! The video shows you how to bring it all together and what the recipe should look like in different stages.

Here’s the full printable recipe!  I hope you love it as much as I do!

Bourbon Lime Salmon

April 26, 2019

by Mrs Kringle

Category Healthy Recipe Seafood

Serving Size

2 servings

Notes

Do not use the marinade the fish was sitting in to baste cooked fish.

Ingredients

• Two 4 ounce skinless salmon fillets
• 2 tablespoons dark brown sugar
• 2 tablespoons bourbon
• 1 1/2 tablespoons coconut aminos (or low sodium soy sauce)
• 1/2 tablespoon fresh ginger, grated and peeled
• Juice of small lime
• 2 garlic cloves, minced

Instructions

1. In a medium bowl, mix together all of the ingredients listed under the salmon. Stir well to dissolve the sugar. (Use coconut sugar for a low glycemic choice.)
2. Reserve 2 tsp of the marinade and refrigerate.
3. Place salmon fillets flesh side down in the bowl of marinade, cover and refrigerate for 4+ hours.
4. When ready, heat your grill pan or skillet to medium heat (no more than 6 on the dial.)
5. Place the salmon flesh side down and sear for 4-5 minutes. Carefully flip over and cook for 2-3 minutes.
6. Serve on a bed of brown rice, quinoa or veggies.
7. Baste each fillet with the reserved marinade. (NOT the marinade the fish was sitting in.)

Tags

asian style salmon,

bourbon lime salmon,

healthy dinner,

how to cook salmon,

salmon recipe

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