hubby comes home one day after a meal out with people (maybe after a conference?) and says that he had some orange-bourbon salmon & it was really good...hint, hint. so i set myself to figuring out how to make this meal he loves so much. i looked online but wasn't very happy with the recipes i found, so i came up with this one pretty much on my own. i didn't take a photo of the 1st attempt
, which looked a little better since i was more successful at reducing the sauce but i will redo this one and try to get the sauce right so that i can use my new squeeze bottle to drizzle the reduction rather than just pouring it all over the plate. this is a surprisingly easy sauce too - zest of 2 oranges (reserve zest from one for the end), 1/4 c each of orange juice (fresh squeezed), brown sugar (1/8 if you are using the splenda/brown sugar blend), soy sauce and bourbon (since it is getting cooked not drunk, i use the cheapest swill they have at the store - you just need it for the flavour). marinade the salmon for about
30 mins then put the whole conconction in a pan (sauce and all) and place some slices of orange on top of the salmon and cover the pan with foil. cook at 350 for about 20 mins (this will also depend on the thickness of the salmon). take off the foil and cook a few more mins to get it browned on the top and remove from the oven. if you are adventurous, you can turn the marinade into a reduction - cook on the stovetop over med heat until it reduces to your thickness preference - if need be, you can always add some cornstarch (don't worry about lumps, i learned on GMA that you can just run it through a strainer to get them out and noone will ever know). plate the salmon with a slice or 2 of orange and the reserved zest and either spoon or drizzle the sauce over the top...
, which looked a little better since i was more successful at reducing the sauce but i will redo this one and try to get the sauce right so that i can use my new squeeze bottle to drizzle the reduction rather than just pouring it all over the plate. this is a surprisingly easy sauce too - zest of 2 oranges (reserve zest from one for the end), 1/4 c each of orange juice (fresh squeezed), brown sugar (1/8 if you are using the splenda/brown sugar blend), soy sauce and bourbon (since it is getting cooked not drunk, i use the cheapest swill they have at the store - you just need it for the flavour). marinade the salmon for about 
30 mins then put the whole conconction in a pan (sauce and all) and place some slices of orange on top of the salmon and cover the pan with foil. cook at 350 for about 20 mins (this will also depend on the thickness of the salmon). take off the foil and cook a few more mins to get it browned on the top and remove from the oven. if you are adventurous, you can turn the marinade into a reduction - cook on the stovetop over med heat until it reduces to your thickness preference - if need be, you can always add some cornstarch (don't worry about lumps, i learned on GMA that you can just run it through a strainer to get them out and noone will ever know). plate the salmon with a slice or 2 of orange and the reserved zest and either spoon or drizzle the sauce over the top...
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