On Friday night, the 13th of September, under a full harvest moon (well, micromoon, as this was an apogee event), I tried a new recipe for roasting a nice slab of salmon. This time it was first marinated in a bourbon-soy-garlic-brown sugar-maple mixture. I roasted it in my usual fashion in the oven but topped it with some roasted pecans and a nice glaze made from the unused portion of the marinade mixture. I also roasted broccoli florets that came out succulent and richly flavored.
"Bourbon Brown Sugar Salmon," by Becky Hardin of TheCookieRookie.com. [Published 06 August 2019]
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