Salmon with Maple-Bourbon Glaze and Caramelized Onions

We definitely do not eat enough salmon in our house. It is so scrum-diddle-dee-dumptious that not eating it enough should be a crime. On second thought, maybe it already is a crime. Oh boy, it may even be a felony. I need to look into this for myself and for you.

…Wait one second while I close the blinds and turn off all of the lights, so it looks like no one’s home, just in case a police officer drives by….

 We also do not consume nearly enough bourbon in our house. Okay, so I’m not being completely honest. We probably consume somewhere between an adequate and a healthy portion of bourbon in the Malloy household. What? Don’t judge.

One thing is for sure, I do not cook with bourbon enough. Bring me a bible, friend, for I am telling you the truth!

This is a simple and delicious dinner that is gourmet, but made on a dime.

Salmon with Maple-Bourbon Glaze and Caramelized Onions
Yields: 4 servings and 1/2 cup of glaze

4 salmon fillets
1 cup onion, sliced thinly
1 tsp sugar
Extra virgin olive oil
For the Glaze-
2 TBS maple syrup
2 TBS + 1 oz. bourbon whiskey (2 TBS to cook with and 1 oz to drink while you cook… snicker)
1 TBS white vinegar
1 garlic clove, minced
2 tsp dark brown sugar
2 cups arugula

1. Prepare the salmon to your heart’s content by either grilling, baking, or poaching.
2. Meanwhile, heat 1 TBS of olive oil over medium to medium-high heat. Add onions and sugar. Cook for 15-20 minutes, stirring occasionally, until onions become caramelized.
3. For the glaze, whisk together all of the ingredients.
4. Place the cooked salmon fillets on top of arugula. Top with 1/4 cup caramelized onions on each fillet, and place 2 to 3 TBS of the glaze on each fillet.

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