BOURBON PEACH-GLAZED BABY BACK RIBS
No grill? No problem. These instantly craveable ribs are made from start to finish in the oven. Using peach preserves instead of the fresh fruit in the savory glaze means this pantry-friendly meal can be made all year long, not just during the summer.
Provided by Food Network Kitchen
Time 14h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
- Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
- Preheat the oven to 300 degrees F.
- In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
- Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
- Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
- Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
- Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.
BOURBON PEACH GLAZED SALMON
Sweeten up date night with this luscious bourbon peach glazed salmon that will nourish your sweetie's heart and soul!
Provided by Marisa Moore
Categories Entree Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Preheat the broiler to high. Season the salmon with salt and pepper on both sides. Add salmon to a pan sheet pan.
- Whisk the peach jam, honey, bourbon, garlic and chipotle powders until smooth. Brush the glaze upon the fish covering the top and sides.
- Broil the salmon at least 6 inches from the heat element to an internal temperature of 145°F - about 10 minutes depending on the thickness of your fillets. Keep an eye out to make sure the salmon glaze doesn't burn.
- Serve this peach glazed salmon with sauteed whole green beans for an elegant touch or try roasted broccoli or asparagus.
- Optional: While the salmon is cooking, considering adding any extra peaches to a saucepan and cooking them down over medium heat with a little honey, bourbon, and a pinch of salt. Spoon the cooked peaches over the finished salmon or serve alongside the vegetables.
Nutrition Facts : Calories 347 kcal, Carbohydrate 25 g, Protein 34 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 85 mg, Sugar 21 g, ServingSize 1 serving
PEACH BOURBON GLAZED SALMON
Peach Bourbon Glazed Salmon has a sweet glaze made with peach jelly AND peach bourbon, a very flavorful salmon dish that you will love!
Provided by Cheri Renee
Categories Main Course
Number Of Ingredients 8
Steps:
- Put the peach jelly, peach bourbon, balsamic vinegar, soy sauce, honey, garlic, kosher salt, pepper, and crushed red pepper flakes in a saucepan. Bring to a boil and reduce the heat to simmer for 14 to 16 minutes, stirring a few times.
- Set half of the peach sauce aside for dipping. Put the salmon on a lined baking sheet and brush some of the peach sauce on all sides of the salmon (save some and brush a few times as it cooks).
- Bake in a 400 degree oven for 15 minutes. Turn the broiler on high for the last 2 to 3 minutes if you want a caramelized glaze.
- Serve with the peach sauce for dipping that was set aside earlier.
Nutrition Facts : Calories 301 kcal, ServingSize 1 serving
PEACH BOURBON GLAZED SALMON
One of my signature dishes that I developed right after culinary school. My family loves it. The sweet peach and bourbon flavor enhances the taste of the salmon without being overpowering.
Provided by John Barnes
Categories Seafood
Time 30m
Number Of Ingredients 11
Steps:
- 1. Combine first 5 ingredients, mix well and add salmon fillets, turn to coat well, cover and refrigerate 3-4 hours
- 2. Combine next 5 ingredients for basting sauce in small sauce pan, heat to simmer to wake up flavors, refrigerate until needed.
- 3. Set grill to medium heat. Cook marinated salmon on grill, basting with sauce, cook until salmon is done.
PEACH-GLAZED SALMON
A local restaurant used fresh peaches to garnish a salmon dish, which gave me this idea for grilling the fish we catch. It's a beautiful presentation and quick to prepare. -Valerie Homer, Juneau, Alaska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine butter and preserves. Cover and microwave on high for 45-60 seconds. Stir in the lime juice, garlic and mustard until blended. Cool. Set aside 1 cup for basting and serving., Place salmon fillets in a large resealable plastic bag; add remaining peach mixture. Seal bag and turn to coat. Marinate for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 5 minutes. Spoon half of reserved peach mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Serve with sliced peaches and remaining peach mixture.
Nutrition Facts : Calories 360 calories, Fat 23g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 210mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 12g protein.
BOURBON-GLAZED SALMON
This bourbon-glazed salmon is ready in minutes and requires only a handful of ingredients. Pair it with a green salad and couscous to have the perfect meal. If you don't like the taste of bourbon, you can use cola or brewed coffee. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.
Nutrition Facts : Calories 384 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 29g protein.
SALMON WITH BROWN SUGAR AND BOURBON GLAZE
This is a simple and delicious way to serve salmon. It is very pretty and good served with brown rice and fresh asparagus.
Provided by DEBOKC
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.
Nutrition Facts : Calories 561.1 calories, Carbohydrate 27 g, Cholesterol 129.6 mg, Fat 29.7 g, Protein 33.6 g, SaturatedFat 11 g, Sodium 188.8 mg, Sugar 26.7 g
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- In a medium saucepan, combine the bourbon, maple syrup, brown sugar, Worcestershire, soy sauce, garlic, and apple cider vinegar. Bring the mixture to a boil over medium high. Continue to simmer rapidly, stirring almost constantly. The mixture will look very active and almost foamy. Continue to cook, stirring constantly, until mixture has thickened and reduced by about half, 3 to 5 minutes. Remove from the heat.
- Position racks in the center and upper third of your oven and preheat the oven to 375 degrees F. For easy clean up in case the glaze leaks, line a large baking dish or rimmed baking sheet with parchment paper, then place a large piece of aluminum foil on top. Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while the glaze cools and the oven preheats.
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