Pecan Crusted Bourbon Salmon

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/3 cups bourbon
• 1 cup unsweetened pineapple juice
• 1 tablespoon black soy sauce
• 1/4 cup dijon mustard
• 1 tablespoon dijon mustard
• 1 teaspoon minced ginger
• 2 tablespoons agave nectar
• 1 1/2 tablespoons lemon juice
• 1/3 cup crushed pineapple, thoroughly drained
• 1 cup pecans, chopped into finely crushed crumbs
• 1/2 cup panko breadcrumbs, whole wheat, if possible (ian's natural foods makes these)
• 1/4 cup coconut flakes, toasted
• 1/8 teaspoon ground red pepper
• 3 egg whites, lightly beaten
• 4 salmon fillets, wild alaskan, preferred (6 oz, each)
• fresh ground black pepper
• 1 tablespoon canola oil

Recipe

• 1 1. combine bourbon, pineapple juice, soy sauce, and dijon mustard in a small saucepan. bring to a boil; reduce heat and simmer for 10 minutes.
• 2 2. add minced ginger and agave; simmer for 30-40 minutes or until reduced and slightly syrupy. cool slightly and add lemon juice and crushed pineapple; set aside.
• 3 3. meanwhile, combine pecans, panko, coconut and ground red pepper.
• 4 4. preheat oven to 425 degrees fahrenheit. (make sure your oven is hot, preheating should take about 20 minutes.).
• 5 5. place lightly beaten egg whites in a shallow dish.
• 6 6. season salmon with salt and pepper.
• 7 7. dip salmon fillets in egg , allowing excess egg to drip off into dish.
• 8 8. dredge salmon in panko mixture, pressing with fingers to ensure bread crumbs adhere. using a small spoon, 1 teaspoon of the syrup mixture over each salmon fillet. place on a baking sheet (skin side down) while you repeat procedure with remaining salmon fillets.
• 9 9. heat 1 tablespoon olive oil in a large, nonstick pan over medium-high heat. add salmon fillets (flesh-side down, skin up), taking care not to crowd with skillet (do this in two batches, if necessary). sear salmon for approximately 3 minutes, flipping when salmon no longer sticks to pan. (if it sticks or isn’t well browned, cook for 1 to 2 more minute before flipping.)
• 10 10. finish cooking in preheated oven for 5-10 minutes or to the point just before salmon flakes easily with a fork. if you check with an instant read thermometer, it should read 135°f (you want to remove it from the oven when it is slightly undercooked.) tent with aluminum foil and allow carry-over heat to finish cooking salmon for five minutes.
• 11 11. serve with remaining sauce.