Hi and welcome to the WOW-Kitchen coming to you from Creative Kitchens in Kanawha City.
You know, we’re getting into that time of year where you’re going to have turkey and dressing and ham and all the trimmings and you get tired of it. I’ve got a great go-to meal that’s very simple, very easy, but very different to break up the monotony there. It’s my bourbon glazed salmon. It is melt-in-your-mouth good.
It’s all in the marinade and that’s what we’re going to start with today. You’re going to start with three tablespoons of molasses then your going to have some coffee, some good strong coffee. Room temperature is best, let it chill down a bit. You’re also going to use a couple of tablespoons of balsamic vinegar and a couple tablespoons of olive oil. And here’s the kick, a little bourbon. I’m not a bourbon drinker, but this makes this recipe, it makes the marinade. So you’re going to stir that together and you to want to take your salmon filets, I’ve just got one big one here. Do more, do as many as you want. This one still has the skin on whichever you want to do, skin on or skin off. It doesn’t matter. Then you’re going to let this marinate in the refrigerator for at least two hours. You can do this overnight as well, the longer the better. Here’s one that’s been marinating. Here’s the key though, once you take it out of the marinade, you do not want to throw that marinade away. That marinade is going to become your glaze. Make sure your filets are completely covered. And then I put it in a pan and you’re going to bake this off at 400 degrees for about 10 to 12 minutes depending on how thick your salmon steaks are.
Now, here’s the best part. This is where beautiful magic happens on this marinade. You’re going to take everything that you’ve put together to marinate the salmon in, put it in a pot and add some thyme. This is what I like to do with thyme, they’re can be persnickety to get all those leaves off there. Mine never comes off as easy as when Dinah DeLaurentis does it. Just put it in the pot and you’re going to let this boil for about 15 minutes and it’s going to turn into this wonderful thick glaze and that thyme is just going to perfume that glaze as well. And when you get done with it you can just pick those thyme stems out. This is the finished dish and I want you to look at how wonderful and flakey and moist that salmon is. You know, lots of folks do salmon and they do it too much and they dry it out, never with this recipe. I want you to try it OK? It’s going to be great to break up the monotony. You’re family is going to love you for this.