Kentucky Bourbon and Mandarin-Glazed Salmon
Recipe by J.C. Phelps
Prep: 40 mins
Cook: 30 mins
Total: 70 mins
Serves: 6
Ingredients
Salmon
-
6
filets of fresh salmon
-
3/4
cup freshly squeezed Sunkist mandarin juice
-
3/4
cup Kentucky Bourbon
-
1/2
cup brown sugar
-
1/2
cup reduced sodium soy sauce
-
1
shallot, chopped
-
1
tablespoon garlic powder
-
1
tablespoon ground ginger
Marmalade Topping
-
15
Sunkist mandarins, peeled and separated into pieces
-
1
cup brown sugar
-
1/4
cup freshly squeezed Sunkist mandarin juice
-
2
tablespoons butter
-
1
tablespoon cinnamon
Directions
Salmon
- Combine freshly squeezed Sunkist mandarin juice, Kentucky Bourbon, brown sugar, reduced sodium soy sauce, chopped shallot, garlic powder, and ground ginger. Mix well. Pour into a long, shallow dish.
- Place salmon in the mixture and allow to marinate, covered and refrigerated, for 30 minutes. Flip the salmon one time after 15 minutes for best results.
- Remove from the marinade and grill/cook until the internal temperature reaches 145F. Throughout the cooking process, continuously baste the salmon with the marinade for optimal flavor.
- Top with homemade Sunkist mandarin marmalade and fresh mandarin zest.
Marmalade Topping
- Peel 15 Sunkist mandarins and separate each section.
- Over medium heat, add butter to your skillet, allowing it to coat the entire cooking service.
- After the butter is melted, add the mandarins and allow them to soften and cook for around 10-15 minutes.
- Add freshly squeezed mandarin juice, brown sugar, and cinnamon. Mix well and cook for an additional 15 minutes (or until the topping has reached your desired consistency).
