Sesame Crusted Pan Seared Verlasso Salmon With Bluegrass Maple Glaze

Bourbon Barrel Food’s Chef in Residence, Loreal Gavin, is a sixth-generation farmer, born and raised in Louisiana. Loreal creates drool-worthy content for Bourbon Barrel Foods, and frequently makes guest appearances on shows like The Today Show, Rachel Ray, Food Network Star, The Hallmark Channel, and a winner in competition shows like Cutthroat Kitchen. See below for the delicious recipe she created using Verlasso Salmon and products from the Bourbon Barrel Food’s collection!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 Minutes

Ingredients for Salmon: 1 T. High heat cooking oil, like avocado oil, 2 T. Butter , 4, 6 ounce Verlasso Salmon filets , score skin side, pat dry , 1/4 c. Bourbon Smoked Sesame Seeds , 1 T. Bourbon Smoked Garlic Salt plus extra for seasoning

Method of Prep: 1. Preheat oven to 350 degrees Fahrenheit. 2. Spread Bourbon Smoked Sesame Seeds and Bourbon Smoked Garlic Salt in a shallow dish. 3. Pat Salmon filets dry with a paper towel and lightly season with Bourbon Smoked Garlic Salt, then press flesh sides of fillets into the Bourbon Smoked Sesame Seed/Bourbon Smoked Garlic Salt mixture to coat. 4. Using an oven-safe pan, heat 1 Tablespoon of oil on high until hot, about 3 minutes. 5. Add the crusted side of the salmon to the pan. Reduce heat to medium-high; continue to cook until the crusted side starts to brown and the bottom half of filets turn opaque, about 4-minutes. Add butter and cook for an additional 2-minutes. 6. Gently turn filets skin side down and finish in the oven for 5-10 minutes, or until lightly browned and to your specification of doneness. Remove from heat.

Bluegrass Maple Glaze Ingredients Bluegrass Maple Glaze: 1/4 c. Bourbon Barrel Aged Maple Syrup , 1/4 c. Bluegrass Soy Sauce, 1 T. Fresh Garlic, cut into thin slivers, pinch of red chili flakes (optional) Garnish, 1/4 c. thinly sliced scallions, 1/4 c. thinly sliced sweet peppers, 1 lime, cut into wedges

Method of Prep: 1. In a small saucepan, add Bourbon Barrel Aged Maple Syrup, Bluegrass Soy Sauce, and freshly sliced garlic and chili flakes (if desired). 2. Bring the sauce to a simmer stirring slowly with a heat-safe spoon. 3. Cook for 5-minutes or until the garlic is tender. 4. Remove from heat. 5. Let cool for 10 minutes and pour into a small glass container. Good for 2-weeks in the refrigerator.