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Sweet Bourbon Salmon
 

2½ lb. salmon fillets (not steaks) Marinade: ¼ c pineapple juice 2 T brown sugar 2 T soy sauce 1½ t bourbon ¼ t black pepper 1/8 t garlic powder ½ c vegetable oil Combine everything but the oil, mixing well until the sugar dissolves. Then add the oil, and mix well again. Lay the salmon filets in a shallow dish and pour ¾ of the marinade over the top, reserving remaining ¼ marinade. Let the filets marinate no less than 1 hour, but not more than 3. Sauté the salmon in a pan with 1 tablespoon butter and 1 tablespoon oil, or grill. Serve with lemon slices.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.