Sesame Crusted Salmon With Bluegrass Maple Glaze

Prep Time: 10 minutes

Cook Time: 20 minutes 

Total Time: 30 Minutes 

• 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

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 filets 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.

• 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) 

• 1/4 c. thinly sliced scallions 
• 1/4 c. thinly sliced sweet peppers 
• 1 lime, cut into wedges

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.