BOURBON GLAZED SALMON
3 Tbsp brown sugar
3 Tbsp bourbon
2 Tbsp low-sodium soy sauce
1 Tbsp grated peeled fresh ginger
1 Tbsp fresh lime juice
3 garlic cloves, minced
1/4 teaspoon ground black pepper
4 (6-ounce) skinless salmon fillets
1 Tbsp olive oil
1/4 cup thinly sliced green onions
1 Tbsp sesame seeds, toasted
Combine brown sugar, bourbon, soy sauce, ginger, lime juice, garlic and black pepper in a large non-reactive mixing bowl. Add salmon and cover. Marinate in refrigerator 1 1/2 hours, turning occasionally.
Heat a large skillet over medium-high heat, add olive oil. Add salmon 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. Garnish each serving with 1 Tbsp green onions and 3/4 tsp sesame seeds.