Makes 4 servings. Recipe by Ester Maples, Harlem, GA. Published in Cooking Light magazine.
3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon fresh lime juice
3 garlic cloves, minced
¼ teaspoon freshly ground black pepper
4 (6-ounce) skinless salmon fillets
¼ cup thinly sliced green onions
1 tablespoon sesame seeds, toasted
Nutritional info per serving
Total Fat: 14g
- Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal.
- Marinate in refrigerator 1-1/2 hours, turning occasionally.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.