As any Kentuckian will tell you, the Bluegrass State is defined by horses, hoops, and bourbon.

And not necessarily in that order.

Bourbon flavors range from mild to bold, from smooth to smoky, and impart vanilla, caramel, fruity, tobacco and chocolate notes. I recommend a mild bourbon for this recipe to complement the bright citrus notes and silky salmon.

Cook’s note: You can make this recipe without the bourbon, but you will lose the dusty, smoky flavor that rounds out the sweetness in the Orange Glaze. Sorghum is Kentucky’s maple syrup or honey, depending on which part of the Commonwealth you live in. Feel free to use maple syrup or honey if you can’t find sorghum in your market.

Salmon Orange Bourbon Glaze

Salmon with Orange Bourbon Glaze

Serves 4

Ingredients

2 teaspoons white sesame seeds

2 teaspoons brown sugar

1/4 teaspoon salt

1/4 teaspoon flour or cornstarch

1/2 cup orange juice

2 tablespoons Kentucky sorghum

2 tablespoons vinegar

1 tablespoon bourbon

1/4 teaspoon salt

2 teaspoons cornstarch

Dash red pepper flakes

4 (6-ounce) salmon portions, skin off

1 to 2 tablespoons canola oil

Dash kosher salt

Dash black pepper

Directions

  1. Place sesame seeds, brown sugar, salt, and flour in a small bowl. Stir.
  2. Whisk the orange juice, sorghum, vinegar, bourbon, salt, cornstarch, and red pepper in a small saucepan over medium heat. Cook and stir for several minutes to heat throughout and combine flavors. Remove from heat. Keep warm, or reheat and stir before serving.
  3. Rinse the salmon in cold water and pat dry with paper towels.
  4. Rub canola oil over the salmon. Sprinkle salt and black pepper over the top.
  5. Sprinkle one-fourth of the dry sesame and sugar mix over the top of each salmon portion, pressing the mix into the flesh.
  6. Heat a 12-inch skillet over medium heat for several minutes.
  7. Place the salmon, top-side down in the skillet. Cook 1 to 2 minutes. Turn and cook another 3 to 4 minutes for medium, or until desired doneness.
  8. Spoon the warm glaze over the fish. Serve immediately with fresh asparagus in spring, succotash in summer, and mashed potatoes or squash in fall and winter.

This recipe was originally published in Salmon From Market To Plate, first edition, 2016. All rights reserved Maureen C. Berry.