RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1473
| View Recipe |
|
|
| Recipe Name: |
Bourbon Basted Salmon |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-11-13
|
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$9.40
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
0.5 Cup oil, olive
|
Directions:
Preheat oven to 450 degrees.
In a small bowl, combine bourbon, olive oil and soy sauce and whisk until blended.
Wipe salmon with damp paper towels.
Line baking pan with foil and place salmon skin side down.
Brush salmon with basting mixture and bake, uncovered, basting 2 to 3 times, until fish flakes easily when tested with the tip of a small knife, 15 to 20 minutes.
In a small saucepan, bring remaining basting mixture to a boil over medium-high heat. Reduce heat and simmer 3 to 4 minutes.
With spatula, transfer slamon fillets to dinner plates and serve basting mixture on the side. |
|
|
|
| Nutrition per Serving: |
| Calories: |
464 |
Total Carbs: |
0.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
104.0 |
Fat: |
22.5 |
Protein: |
48.75 |
| Fiber: |
0.00 |
Sodium: |
0.00 |
|
|
|
