Bourbon and Brown Sugar–Glazed Salmon

The bourbon in the marinade adds a sweet smoky flavor without needing to fire up the grill.

Ingredients (serves 4)

Marinade:
¼ cup vomFASS Northern Plains Bourbon Whiskey
3 Tbsp brown sugar
2 Tbsp vomFASS Don Carlos Olive Oil 
1½ Tbsp soy sauce 
1 Tbsp chopped fresh ginger or crystallized ginger 
1 Tbsp vomFass Apricot & Amaretto jam
2 cloves garlic, minced 
1 Tbsp fresh lime juice 

Salmon:
1½ pounds salmon fillets
Freshly ground black pepper, to taste 

Directions
In a bowl, combine all marinade ingredients and whisk to blend.
Put the salmon into a large, resealable plastic bag and add half of marinade. Reserve remaining marinade for basting. Seal bag and turn it several times to coat. Refrigerate for 1 hour, turning bag occasionally.
Preheat oven to 375°F.
Line a large, shallow casserole with aluminum foil. Butter the foil and place salmon in casserole, skin side down. Pour marinade from bag over salmon and season with pepper.
Bake for 8 minutes, remove from oven, and baste with marinade. Bake for 8 minutes more, then baste again. Bake, in total, for 20 to 25 minutes, or until salmon flakes easily.
Spoon any remaining pan juices over fish when served. 

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