this was a great recipe...i def. took all the suggestions....i 1st soaked the fillet salmon in milk for about 10-15mins...then i laid the fillet in a baking pan added the dark brown sugar and the bourbon to the fillet. Then 1 min later i added some slices of pineapple with a pinch of pineapple juice to the fillet, bourbon, and dark brown sugar. I let it all soak for 30 mins. Then after the 30 mins was up, i pretty much followed the direction as stated....Melted the butter in a skillet( REDUCE THE HEAT). I then added additional dark brown sugar( about 1/4 cup) to the melted butter, then i added the fillet...cooked it for about 5mins, turned the salmon over and poured the previous bourbon that was in the baking pan over the filler, then continued cooking the salmon for another 5 mins. After cooking the salmon in the skillet i then removed the salmon from the skillet and placed them in a flat plate and microwaved them for 2 mins to allow for a better thickness....After microwaving i used the glaze from the skillet and poured it over the salmon( I must add that if you are not in a rush wait for the galze to cool down to allow for a thicker glaze).....I was in a rush and i just poured it over and it was still great...I just made this today for a potluck i went to and did not even taste it...Everyone who attended the potluck LOVED IT....They were mad when it ran out....Will def. make again....As far as the sides goes...I made wild rice to compliment this....
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