Maple Bourbon Glazed Salmon w/Sweet Cranberry & Apple Chutney and Salted Rosemary Roasted Potatoes.

Maple Bourbon Glazed Salmon w/Sweet Cranberry & Apple Chutney and Salted Rosemary Roasted Potatoes.

 Ingredients

 
Salmon
1 pound, skin on salmon
2 tablespoon olive oil
3/4 cup pure maple syrup
5 tablespoons bourbon
1/4 cup soy sauce
1/4 cup orange juice
1/2 teaspoon cayenne pepper
salt and pepper, taste

Cranberry chutney
2 cup fresh cranberries
1 cup chopped apples (I used honeycrisp)
1/4 cup apple cider vinegar
3/4cup brown sugar (you may need a little less or little more to your taste)
2 tablespoons freshly grated orange zest
1 tablespoon fresh ginger, grated
1 small cinnamon stick
1 jalapeno, seeded + chopped (optional)

Salt Roasted Rosemary Potatoes
3 pounds baby red potatoes, each 1 1/2 to 2 inches in diameter
Look for round small baby regular potoatoes too –smaller than the red potatoes (Optional)
2 tablespoons extra-virgin olive oil
1 tablespoon coarse sea salt
1-2 tablespoon fresh rosemary, chopped + more for roasting  

Instructions

 
1. Preheat an oven to 350 degrees F.
2. Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and 1-2 tablespoons chopped fresh rosemary (I used 1 tablespoon), turn the potatoes again and tuck in a few fresh rosemary sprigs. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.

3. Meanwhile, place the salmon on in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice and cayenne pepper. Pour the sauce over the salmon. Let that sit for a little while you prepare the chutney. 

4. In a medium size sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick and jalapeno (if using). Pour in 1 cup water and bring the mixture to boil. Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.

5. While the chutney is cooking, cook the salmon. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate. 

6. Reduce the heat to low and carefully pour in all of the bourbon-Maple mixture. Bring the sauce to a boil, reduce the heat and simmer until thickened by half and the sauce is syrupy. Remove from the heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
7. To serve, place a little cranberry chutney on the bottom of a plate. Place the salmon on top of the the chutney and drizzle the salmon again with the bourbon-maple glaze. Add the potatoes to the side of the plate. Enjoy!