It’s Derby Weekend! The first Saturday in May is typically when the initial leg of the American Triple Crown horse race is run, but last year the pandemic threw the order and timing of the races all out of whack. The Kentucky Derby wasn’t held until September in 2020, after the Belmont Stakes, which is usually the last race of the three not the first.
Bourbon is a big part of Kentucky and the Kentucky Derby. Bourbon doesn’t have to be produced in Kentucky, but it is legally required to be made in America and the Bluegrass State accounts for almost 95 percent of all bourbon produced. Bourbon is also the main ingredient in the official drink of the Derby, the Mint Julep. Bourbon will be making an appearance in more than just our Mint Juleps this weekend. It will also be part of the main course!
Bourbon Salmon
Bourbon-Marinated Salmon (adapted from southernliving.com) Total Time Required: 30 minutes. Prep Time: 10 minutes, Marinate Time: 10 minutes, Cook Time: 10 minutes, Makes 4 servings
Ingredients:
- 1/4 cup firmly packed brown sugar
- 1/4 cup bourbon
- 1/4 cup spicy brown mustard
- 1 teaspoon ground chipotle chilé pepper
- 4 (6-ounces) salmon fillets
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions:
Stir together the brown sugar, bourbon, mustard and chipotle chilé pepper.
Combine the marinade ingredients.
Add the salmon, gently turning it to coat, and then let it stand for 10 minutes.
Coat the salmon in the marinade.
Place the salmon on a lightly greased aluminum foil-lined broiler pan, reserving the marinade. Sprinkle the fillets evenly with salt and pepper. Pour the marinade over the salmon.
Ready for the broiler!
Broil the salmon, skin-side down, 5 inches from the heat for 8 to 10 minutes or until the fish flakes easily with a fork.
Bourbon makes a great fish marinade!
Run for the Roses! ~Linda
Bourbon-Marinated Salmon (adapted from southernliving.com) Total Time Required: 30 minutes. Prep Time: 10 minutes, Marinate Time: 10 minutes, Cook Time: 10 minutes, Makes 4 servings
Ingredients:
- 1/4 cup firmly packed brown sugar
- 1/4 cup bourbon
- 1/4 cup spicy brown mustard
- 1 teaspoon ground chipotle chilé pepper
- 4 (6-ounces) salmon fillets
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions:
Stir together the brown sugar, bourbon, mustard and chipotle chilé pepper. Add the salmon, gently turning it to coat, and let it stand for 10 minutes. Place the salmon on a lightly greased aluminum foil-lined broiler pan, reserving the marinade. Sprinkle the fillets evenly with salt and pepper. Pour the marinade over the salmon.
Broil the salmon, skin-side down, 5 inches from the heat for 8 to 10 minutes or until the fish flakes easily with a fork.