Maple Bourbon Glazed Salmon w/Sweet Cranberry-Apple Chutney + Salt Roasted Potatoes

The recipe Maple Bourbon Glazed Salmon w/Sweet Cranberry-Apple Chutney + Salt Roasted Potatoes can be made in about 1 hour and 5 minutes. One portion of this dish contains roughly 32g of protein, 22g of fat, and a total of 977 calories. For $8.46 per serving, you get a condiment that serves 4. 932 people were glad they tried this recipe. Head to the store and pick up jalapeno, soy sauce, salt and pepper, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet. It is brought to you by Half Baked Harvest. Overall, this recipe earns an awesome spoonacular score of 96%. Similar recipes include Maple Bourbon Glazed Salmon with Apple Fennel Slaw (and a GIVEAWAY!), Sweet Potatoes with Bourbon and Maple, and Bourbon Glazed Sweet Potatoes.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

1/4 cup apple cider vinegar

1 cup chopped apples (I used honeycrisp)

3 pounds baby red potatoes, each 1 1/2 to 2 inches in diameter

5 tablespoons bourbon

3/4cup brown sugar (you may need a little less or little more to your taste)

1/2 teaspoon cayenne pepper

1 small cinnamon stick

1 tablespoon coarse sea salt

2 cup fresh cranberries

1 tablespoon fresh ginger, grated

1-2 tablespoon fresh rosemary, chopped + more for roasting

1 jalapeno, seeded + chopped (optional)

3/4 cup pure maple syrup

2 tablespoon olive oil

2 tablespoons extra-virgin olive oil

1/4 cup orange juice

2 tablespoons freshly grated orange zest

1 pound, skin on salmon

salt and pepper, taste

1/4 cup soy sauce

Equipment:

roasting pan

oven

baking pan

knife

whisk

bowl

pot

frying pan

Cooking instruction summary:

InstructionsPreheat an oven to 350 degrees F.Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and 1-2 tablespoons chopped fresh rosemary (I used 1 tablespoon), turn the potatoes again and tuck in a few fresh rosemary sprigs. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.Meanwhile, place the salmon on in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice and cayenne pepper. Pour the sauce over the salmon. Let that sit for a little while you prepare the chutney.In a medium size sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick and jalapeno (if using). Pour in 1 cup water and bring the mixture to boil. Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.While the chutney is cooking, cook the salmon. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.Reduce the heat to low and carefully pour in all of the bourbon-Maple mixture. Bring the sauce to a boil, reduce the heat and simmer until thickened by half and the sauce is syrupy. Remove from the heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.To serve, place a little cranberry chutney on the bottom of a plate. Place the salmon on top of the the chutney and drizzle the salmon again with the bourbon-maple glaze. Add the potatoes to the side of the plate. Enjoy!

 

Step by step:


1. Preheat an oven to 350 degrees F.Arrange the potatoes in a single layer in a roasting pan.

2. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and 1-2 tablespoons chopped fresh rosemary (I used 1 tablespoon), turn the potatoes again and tuck in a few fresh rosemary sprigs. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.Meanwhile, place the salmon on in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice and cayenne pepper.

3. Pour the sauce over the salmon.

4. Let that sit for a little while you prepare the chutney.In a medium size sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick and jalapeno (if using).

5. Pour in 1 cup water and bring the mixture to boil. Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed.

6. Remove from the heat to cool.While the chutney is cooking, cook the salmon.

7. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil.

8. Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon.

9. Remove the salmon from the skillet and place on a plate.Reduce the heat to low and carefully pour in all of the bourbon-Maple mixture. Bring the sauce to a boil, reduce the heat and simmer until thickened by half and the sauce is syrupy.

10. Remove from the heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.To serve, place a little cranberry chutney on the bottom of a plate.

11. Place the salmon on top of the the chutney and drizzle the salmon again with the bourbon-maple glaze.

12. Add the potatoes to the side of the plate. Enjoy!


Nutrition Information:

Quickview
976k Calories
31g Protein
21g Total Fat
155g Carbs
45% Health Score
Limit These
Calories
976k
49%

Fat
21g
34%

  Saturated Fat
3g
20%

Carbohydrates
155g
52%

  Sugar
85g
95%

Cholesterol
62mg
21%

Sodium
2838mg
123%

Alcohol
6g
35%

Get Enough Of These
Protein
31g
63%

Manganese
2mg
122%

Vitamin C
91mg
111%

Vitamin B6
2mg
103%

Vitamin B2
1mg
80%

Potassium
2362mg
68%

Vitamin B3
13mg
67%

Selenium
43µg
62%

Vitamin B12
3µg
60%

Fiber
11g
47%

Phosphorus
459mg
46%

Vitamin B1
0.61mg
41%

Copper
0.76mg
38%

Magnesium
143mg
36%

Vitamin B5
3mg
32%

Iron
4mg
26%

Folate
94µg
24%

Vitamin E
2mg
20%

Calcium
183mg
18%

Vitamin K
19µg
18%

Zinc
2mg
16%

Vitamin A
301IU
6%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

Popular Recipes
Oatmeal and Chocolate Chip Trail Mix Vegan Muffins Oatmeal and Chocolate Chip Trail Mix Vegan Muffins

Averie Cooks

Dark Roast Creme Brulee

Eating Well

Fruity Cookie Press Cookies

Allrecipes

Maple Roasted Butternut Squash Tacos

Jessica Gavin

Coconut Crème Brûlée

Table for Two Blog