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Chef's Hat Recipe: Maple Bourbon Salmon

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Chef's Hat Recipe: Maple Bourbon Salmon

Maple Bourbon Salmon

1/3 cup pure maple syrup

1/3 cup orange juice

3 tablespoons bourbon

Four 4- to 5-ounce salmon fillets

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Salt

Black pepper

1/4 cup coarsely chopped pecans

Preheat your oven’s broiler.

For the glaze, in a small saucepan combine the maple syrup, orange juice and bourbon. Cook, uncovered over low to medium heat while preparing the salmon.

Lightly sprinkle salmon with salt and pepper. Place on a lightly greased broiler pan. Broil 3 to 4 inches from heat for 5 minutes. Remove from oven.

Remove 2 tablespoons from glaze and set aside. Brush all sides of the salmon with the remaining glaze. Turn salmon over to the unbroiled side and return to oven. Broil 5 minutes longer or until salmon flakes easily when tested with a fork.

Stir pecans into remaining glaze; heat on high about 5 minutes or until glaze reaches the consistency of syrup. Serve salmon topped with pecan syrup.

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