Bourbon - Glazed Salmon

• 3 tablespoons brown sugar
• 3 tablespoons Bourbon
• 2 tablespoons low sodium soy sauce
• 1 tablespoon grated peeled fresh ginger
• 1 tablespoon lime juice
• 3 garlic cloves, minced
• 1/4 teaspoon freshley ground black pepper
• 4 (6 ounce) skinless salmon fillets
• cooking spray
• 1/4 cup thinly sliced green onion
• 1 tablespoon sesame seeds, toasted (optional)

1. Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag, seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
2. Heat a large nonstick skillet over medium-high heat Coat pan with cooking spray. Add fish and marinade to pan (see my note at the top of the page under Description), cook fish for 4 minutes on each side until fish flakes easily when tested with a fork or until desired degree of doneness.
3. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 t. sauce. Sprinkle each serving with 1 T. green onions. And if using, sprinkle with the toasted sesame seeds.
4. NOTE: I would consider doubling the sauce portion of the recipe. I did and was glad I did. Since there are just the two of us, I also put the remaining two uncooked pieces of salmon in the freezer and added half the marinade to the bag. I'll include an update when I cook the salmon. I'm not sure if freezing it in the marinade might not be too much for a delicate piece if fish. UPDATE: Worked great!

brown sugar, bourbon, soy sauce, fresh ginger, lime juice, garlic, freshley ground black pepper, salmon fillets, cooking spray, green onion, sesame seeds

Taken from www.food.com/recipe/bourbon-glazed-salmon-255066 (may not work)