Norwegian Salmon Recipe

Inspired by Sea & Smoke Mesquite Seafood Grill

Time1h

Serves4

Mustard Woodford Bourbon Glaze, Spinach, Carrots

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Ingredients

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Main Ingredients

4 pieces Salmon fillets

3 tbsp Mustard

2 tbsp Woodford Reserve Bourbon

4 cups Fresh spinach leaves

2 cups Carrots

2 tbsp olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tbsp Fresh lemon juice

Method

Cooking Instructions

Prepare the Glaze

In a small bowl, mix together mustard, Woodford Reserve Bourbon, olive oil, lemon juice, salt, black pepper, and garlic powder until well combined.

Marinate the Salmon

Place the salmon fillets in a shallow dish and pour half of the glaze over them. Let marinate for at least 30 minutes.

Cook the Carrots

In a medium saucepan, bring water to a boil. Add sliced carrots and cook for about 5-7 minutes until tender. Drain and set aside.

Sauté the Spinach

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted, about 3-4 minutes. Season with a pinch of salt and pepper.

Cook the Salmon

Preheat the grill or oven to medium-high heat. Remove the salmon from the marinade and grill or bake for about 5-6 minutes on each side, basting with the remaining glaze until cooked through.

Serve

Plate the salmon alongside the sautéed spinach and cooked carrots. Drizzle any remaining glaze over the top if desired.