Bourbon Cider Glazed Salmon

Garrison Brothers Bourbon cider glazed salmon, served with sautéed Brussels sprouts and candied tri-color carrots seasoned with nutmeg, cardamom, cloves, coriander and parsley. Yield: 2 Servings


Garrison Brothers Bourbon Cider Glaze:
¼ Cup Garrison Brothers Bourbon
1 Cup Apple Cider
2 Tbsp. Apple Cider Vinegar
¼ Cup Soy Sauce
¼ Cup Sugar

½ Pound Tri-Color Carrots, Peeled
5 Tbsp. Butter
2 Each 6 Oz. Salmon Fillets
To Taste Salt & Black Pepper
1 Tbsp. Honey
½ tsp. Nutmeg
¼ tsp. Cardamom
¼ tsp. Cloves, Ground
½ tsp. Coriander
2 Cups Brussels Sprouts, Sautéed

1. In a small saucepot, whisk together the apple cider, apple cider vinegar, soy sauce and sugar over medium heat.
2. Reduce the Garrison Brothers Bourbon cider glaze for 15-20 minutes or until it has been reduced by half.
3. Stir in the Garrison Brothers Bourbon and simmer for another 10 minutes, or until the mixture has reduced to around ½ of a cup.
4. Bring a medium pot of water to a simmer.
5. Blanch the carrots for a minute, then chill them in an ice bath.
6. Heat an oven-safe medium sauté pan with 2 Tbsp. of butter on medium high heat.
7. Season the salmon fillets with salt and black pepper, then pan-sear one side with the bloodline facing up for 3-4 minutes, or until a golden crust has formed.
8. Flip over the salmon fillets and coat them in the Garrison Brothers Bourbon cider glaze.
9. Lower the heat to medium, continue cooking the salmon for another 5-6 minutes, or until desired doneness while basting the salmon in the Garrison Brothers Bourbon cider glaze every minute.
10. While the salmon is cooking, heat up another medium sauté pan with the remaining butter on medium-high heat.
11. Add in the carrots, honey, nutmeg, cardamom, cloves, coriander and salt to taste, then cook for 2-3 minutes, or until the carrots are thoroughly glazed in the spices and cooked throughout.
12. Serve the salmon fillets with the candied carrots and sautéed Brussels sprouts.