Seafood
Bourbon Black Garlic Salmon with Roasted Sweet Potato Fries & Lemon Parmesan Broccoli
A glossy bourbon and black garlic glaze turns simple seared salmon into a restaurant-worthy plate. Sheet-pan sweet potato fries and lemon parmesan broccoli round it out for a complete, protein-forward dinner with minimal cleanup.
Ingredients
- Bourbon Black Garlic Glaze
- 1/3 cup bourbon
- 2 cloves black garlic, mashed into a paste (or 2 cloves fresh garlic, finely minced)
- 1 small shallot, finely minced
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain Dijon mustard
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon sherry vinegar
- 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1½ tablespoons allulose
- ½ teaspoon fresh thyme leaves, chopped
- Freshly ground black pepper
- 1 tablespoon cold butter
- Salmon
- Four 4-ounce salmon fillets
- 1 teaspoon olive oil
- Kosher salt
- Freshly ground black pepper
- Roasted Sweet Potato Fries
- 2 medium sweet potatoes (about 1¼ pounds), cut into thick fries
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
- Lemon Parmesan Broccoli
- 1 large head broccoli, cut into florets
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- Zest of ½ lemon
- Juice of ½ lemon
- ¼ cup grated Parmesan cheese
- ½ cup toasted pepitas
- Garnish
- Sweet yellow or mixed cherry tomatoes
Directions
- 1
Preheat the Oven
Preheat the oven to 425°F. Line two sheet pans with parchment paper.
- 2
Make the Bourbon Black Garlic Glaze
Heat a small saucepan over medium heat. Add the shallot and cook for 2 to 3 minutes until softened, adding a teaspoon of olive oil if needed. Add the mashed black garlic and cook for another 30 seconds. Carefully pour in the bourbon and simmer for about 2 minutes to mellow the alcohol. Whisk in the Dijon mustard, whole grain mustard, soy sauce, sherry vinegar, orange juice, orange zest, allulose, thyme, and several grinds of black pepper. Simmer gently for 8 to 10 minutes until the glaze lightly coats the back of a spoon. Remove from the heat and whisk in the cold butter until smooth and glossy. Set aside.
- 3
Roast the Sweet Potato Fries
Toss the sweet potatoes with the olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread into a single layer on one sheet pan. Roast for 20 minutes.
- 4
Add the Broccoli
While the fries roast, toss the broccoli with the olive oil, garlic, salt, and pepper. After the sweet potatoes have roasted for 20 minutes, flip them over. Place the broccoli on the second sheet pan and return both pans to the oven. Roast for another 12 to 15 minutes, until the broccoli is tender with crispy edges and the fries are browned. Immediately sprinkle the sweet potato fries with the 2 tablespoons Parmesan while they're hot.
- 5
Cook the Salmon
While the vegetables finish roasting, pat the salmon dry and season with salt and pepper. Heat an oven-safe skillet over medium-high heat. Add the olive oil and sear the salmon for 2 to 3 minutes until lightly browned. Brush generously with the bourbon glaze. Transfer the skillet to the oven for 6 to 8 minutes, depending on the thickness of the fillets. Brush with another light coat of glaze during the final 2 minutes.
- 6
Finish the Broccoli
Transfer the roasted broccoli to a serving bowl. Add the lemon zest, lemon juice, ¼ cup Parmesan, and ½ cup toasted pepitas. Toss until evenly coated.
- 7
Serve
Divide the roasted sweet potato fries and broccoli among four plates. Top each plate with a bourbon glazed salmon fillet. Finish with a light drizzle of the remaining warm glaze and the cherry tomatoes.
Chef's Tips
- Black Garlic: If you can't find black garlic, substitute 2 cloves of fresh garlic. Black garlic has a mellow, naturally sweet, umami-rich flavor that takes this glaze to another level.
- For the Crispiest Fries: Cut the fries slightly thicker than traditional shoestring fries and don't overcrowd the pan. They'll stay crisp longer and roast more evenly.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
