I like bourbon. And I like salmon. What's not to love about this dish?
- 1 salmon fillet, 6-8 oz.
- 3/4 c. bourbon
- 2 T. molasses
- 3-4 pieces of orange rind, peeled from an orange using a vegetable peeler
- 1 T. coriander seeds
- 1 c. arugula, rinsed
- 2 T. jicama, finely diced
- 1/2 roma tomato, diced
- 2 in. piece of cucumber, peeled and diced
- handful of flat-leaf parsley, chopped
- 1 orange, juiced
- olive oil
In a small skillet, heat the bourbon, molasses, orange rind, and coriander seeds. Simmer for approximately 10 minutes and cool completely. Put the salmon into a plastic bag and pour the cooled marinade over the salmon. Marinade for at least 30 minutes.
Mix together the jicama, tomato, cucumber, parsley, and orange juice. Drizzle with olive oil and season with salt and pepper. Stir to combine.
Make sure the salmon is room temperature. Heat 1 T. of olive oil in a small skillet. Add the salmon, skin-side down. Cook for 3-4 minutes. Flip the fish and cook for 1-2 minutes longer. Plate the salmon.
Serve the arugula alongside. Top the arugula with the jicama mixture.