This recipe comes from Chef Jeremy Ryan, formerly of Kentucky, who has returned to his native Mississippi and works at the MGM Mirage at the Beau Rivage Resort and Casino in Biloxi. He suggests using bourbon in a glaze for pan-seared salmon.
Salt and pepper
4 salmon fillets
3 tablespoons butter
½ cup honey
1⁄3 cup Kentucky bourbon
½ teaspoon chipotle chili powder
1 teaspoon lime juice
Candied lime zest
1. Salt and pepper the salmon. Melt the butter in a skillet. Place the salmon in the skillet skin-side-up and sear for 1 to 2 minutes. Remove it from the skillet and set aside.
2. To make the glaze: Add the honey, bourbon, chili powder, and lime juice to the skillet and whisk these ingredients together; heat them on low heat. Let the glaze thicken slightly; return the salmon to the pan and cook the mixture for 3 to 5 minutes or until the salmon is light pink inside.
3. Drizzle the glaze over the salmon and garnish with the candied lime zest.