Maple Bourbon Glazed Salmon with Roasted Brussels Sprouts & Mushrooms
Maple Bourbon Glazed Salmon with Roasted Brussels Sprouts & Mushrooms. Crispy pan seared salmon marinated in a maple bourbon glaze. Topped with pecans and roasted sprouts and mushrooms. Super saucy, extra flavorful, and so delicious. The perfect cozy, wintery salmon dish !!
Salmon, brussels sprouts, and mushrooms all on one plate?! You absolutely know you can count me in for three of my favorite foods in one big saucy, delicious dish.
This salmon is super saucy smothered in a maple bourbon glaze. The glaze has crushed pecans mixed in and the whole dish is topped with roasted Brussels sprouts and mushrooms. It is the perfect combination of sweet and savory for a salmon dish in the winter.
So New Years is right around the corner, and I am still shocked that this year is already coming to an end. But before it ends we need to get in some final 2021 recipes !! So cheers to our final recipes of the year including this one !! I am currently having a glass of champagne to celebrate that ;)) !!
Ingredients
8 ounces Brussels sprouts; halved
8 ounces shiitake mushrooms; sliced
5 tablespoons olive oil; divided
salt and pepper
3 - 4 (6 ounce) salmon filets
3/4 cup maple syrup
5 tablespoons bourbon
1/4 cup soy sauce
1/4 cup fresh orange juice
1/4 teaspoon cayenne
1 teaspoon cornstarch
1/2 cup chopped pecans
Directions
On a baking sheet lined with parchment paper, add the Brussels sprouts and mushrooms. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Transfer to a 425 degree oven and roast for 20 - 25 minutes or until crispy. Set aside.
Place the salmon in a large baking dish and season the filets with salt and pepper. In a small bowl, add 2 tablespoons of olive oil, maple syrup, bourbon, soy sauce, orange juice, cayenne, salt, and pepper. Stir to combine. Drizzle the maple bourbon mixture over the salmon and let marinate for 30 minutes.
In a large skillet add the remaining tablespoon of olive oil over medium-high heat. When hot, add the salmon and cook skin side up for 4 - 5 minutes or until cooked through. Carefully remove the salmon from the skillet and set aside.
In the same skillet add the maple bourbon mixture. Bring to a boil. Reduce heat to low and add the cornstarch. Whisk until the mixture begins to thicken. Stir in the pecans. Add the salmon back to the skillet and serve topped with roasted Brussels sprouts and mushrooms.
