BOURBON SALMON FILLET TOPPED BY CRUSHED PEANUTS AND IN A SAUCE OF BROWN SUGAR – SOY – GARLIC – ONION – LEMON – CLAM JUICE

This restaurant entrée has a light and mild flavor, and it is not expensive to prepare—only 1 tablespoon of bourbon. . .

For 2:

–salmon fillet

–crushed peanuts (one-quarter cup whole peanuts, crushed gently with the back of an ice cream spoon)

–brown sugar (2 tablespoons)

–soy sauce (3 tablespoons)

–bourbon (1 tablespoon)

–garlic (minced, 1 tablespoon)

–onion bits (2 tablespoons)

–lemon juice (3 squirts)

–clam juice (one-eighth cup)

–salt and pepper

–extra virgin olive oil

1 – Place the brown sugar, soy sauce, bourbon, garlic, onion bits, salt and pepper, and extra virgin olive oil in a small mixing bowl.  Stir briskly.

2 – Place the salmon in a covered baking dish.  Drench in lemon juice.  Add clam juice.  Then pour the sauce prepared in #1 atop the salmon.

3 – Place the peanuts in a plastic bag.  Gently pound against the kitchen counter with the back of an ice cream spoon.  Be especially gentle if your counter is granite!

4 – Place the partially crushed peanuts atop the salmon.

5 – Microwave on high for 3 minutes.

6 – Serve the salmon hot. –salmon inspired by 365 Salmon, by Mila Mason (a kindle e-book).

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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