Orange-Bourbon Glazed Salmon with Cranberry Pistachio Pilaf
Nutrition Information
  • Serves: 4 servings
  • Calories: 420,
  • Fat: 12 g,
  • Carbohydrates: 48 g,
  • Sodium: 440 mg,
  • Fiber: 4 g,
  • Protein: 28 g,
  • Cholesterol: 60 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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A sweet and spirited holiday favorite!
Ingredients
  • 1 teaspoon garlic salt
  • ½ teaspoon black pepper
  • ½ teaspoon granulated onion
  • ¼ teaspoon paprika
  • 1 pound salmon fillets
  • 2 teaspoons extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1 cup brown and wild rice mix
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 2 ½ cups water
  • ¼ cup dried unsweetened cranberries
  • ¼ cup roasted pistachios, roughly chopped
  • 1 tablespoon fresh parsley, chopped (optional)
  • ¼ cup bourbon
  • ¼ cup fresh orange juice
  • ¼ cup honey
  • 1 tablespoon dark brown sugar
  • 1 teaspoon orange zest
  • ¼ teaspoon salt
  • ½ teaspoon Dijon mustard
Instructions
  1. To prepare salmon, preheat oven to 375 degrees F and line a baking sheet with foil. In a small dish, mix together, garlic salt, pepper, onion, and paprika; set aside. Place salmon filets onto cookie sheet and drizzle with 1 teaspoon olive oil. Sprinkle the seasoning evenly over the fillets. Allow to marinade 10-15 minutes. Bake for 10-15 minutes, or until fish is flakes when prodded with a fork.
  2. To prepare pilaf, heat 1 teaspoon olive oil in a medium-sized saucepan over medium-high heat. Stir in garlic and sauté 1-2 minutes, until fragrant. Add rice, salt, pepper, and water to pot and bring to boil. Once boiling, cover and reduce heat to medium low, allowing to simmer for 20 minutes, or until a small portion of water remains. Stir in cranberries and pistachios, cover, and simmer an additional 5-10 minutes, or until pilaf is fork-tender. Allow rice to sit 5 minutes, then fluff with a fork and add in fresh parsley.
  3. To prepare glaze, while salmon and pilaf cook, whisk together bourbon, orange juice, honey, brown sugar, orange zest, salt, and Dijon mustard in a medium-small saucepan. Place sauce over medium-high heat, stirring constantly until mixture boils. Once boiling vigorously, reduce heat to low and allow glaze to simmer for 20 minutes, stirring occasionally. (Sauce will thicken as it cools)
  4. To serve, spoon a little glaze over top of salmon, and serve alongside pilaf.
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