Bourbon-Glazed Salmon

Bourbon-Glazed Salmon

Marinade: to be made TWICE

3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon ground ginger
3/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

4 (6 ounce) salmon fillets, without skin
1 tablespoon oil
1/4 cup green onions, sliced

Combine the first 7 ingredients in a large zip-lock bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning once halfway through time.

Combine the first 7 ingredients again in a small bowl and set aside.

Remove fish from refrigerator and remove from marinade. Pat well with paper towel to dry.

Place the second marinade mixture in a small saucepan and bring to a boil; lower heat and let simmer until reduced by half. Set aside while you cook the fish.

Heat a large nonstick skillet over medium-high heat. Season fish with a light sprinkling of salt. Add the oil to the pan and once it shimmers, add the fish to the pan. Cook fish 2 to 4 minutes per side, until fish flakes easily when tested with a fork or until desided degree of doneness.

Place one fillet on each of four plates; drizzle each serving with some of the sauce and sprinkle with the sliced green onions.