Bourbon Sugar Salmon
1/2 cup packed brown sugar
1/2 cup bourbon
1/2 cup apple juice or cider
1 tsp black pepper
1 salmon fillet (~2 1/2 pounds)
1 cup chopped pecans
1 tbsp unsalted butter, melted
1/2 tsp salt
In plastic bag, combine brown sugar, bourbon, apple juice and pepper. Add salmon, seal and shake to distribute. Refrigerate 2-3 hours, turning over after an hour.
Heat oven to 400. Spread chopped pecans on baking sheets. Bake at 400 for 5 minutes or until toasted. In small bowl, combined toasted nuts, 1 tps butter and 1/4 tsp salt.
Coat top of broiler pan with nonstick cooking spray. Remove salmon from marinade, reserving marinade. Place salmon on prepared pan, skin side down. Sprinkle remaining 1/4 tsp salt on salmon. gently press pecan mixture over the salmon. Bake at 400 degrees for 20-25 minutes, until fish flakes easily with a fork.
Meanwhile, place marinade in small saucepan, boil 3 minutes. Serve salmon with cooked marinade and whole grain pasta.
(taken from familycircle magazine)