bourbon brown sugar salmon with mashed sweet potatoes
If a meal could scream, this one would emit a shrill “AUTUUUUUUUUMN” into the atmosphere.
How in the actual fuq we’re in November already does not compute. High time to consider Christmas shopping and cookie baking and, lord forbid, my birthday, which isn’t really the most interesting part about the next couple months, but it’s a thing. I pretty much every month go into “But why is it ______ already” mode and I guess that’s just a consequence of getting older. Time flits by like a bug and smacks you right in the eyeball when you least expect it. Even when you’re wearing glasses.
With the hullabaloo of the upcoming, in between Thanksgiving recipes I’m inspired by the types of dishes that come together quick but contain big big flavor energy. And I tell you what, the bourbon brown sugar glaze poured over this salmon is offensively good. When it soaks into the sweet potato mash, even better. You need a few pots for the meal, but the processes for each are quite easy and the payoff more than worth it.
Incredible. One of my favorite bowls yet. Good job, self.
Pan Man
I figured out a good order of operations for this dish that worked to ensure everything was properly attended to. Stick with me and I’ll show you how it’s done. Don’t be intimidated by that prelude, either. If you’re not a multitasker, don’t overwhelm yourself with moving pieces at once. The payoff is just as satisfying.
Start with the salmon. Mix up the marinade, a blend of bourbon, brown sugar, soy sauce, orange juice, and chili powder, and pour half of it over the filets and let it sit for awhile. I used a casserole dish to house the fish.
While the fish soaks up that sauce, start the potatoes. Boiling water usually takes a bit, so while I wait I like to chop up the Brussels and preheat the oven. Then, once the potatoes are comfortably simmering away, toss those sprouts with some oil, salt, and pepper, and throw them in the oven to roast.
The good thing about mashing any kind of potato is that yes, you can overboil them, but it takes awhile. So if the potatoes aren’t quite done when the sprouts are finished roasting, no sweat. Let em ‘roll.
Filet O’ Fish
Push the sprouts to one side of the sheet pan, set the salmon filets in the middle, and roast until the salmon reaches your desired doneness. For me, this is around 12 minutes, but might be closer to 15 for you, or even 10.
Finish off the sweet potatoes now. Drain and mash with coconut milk (or whole milk if you aren’t a fan), brown sugar, butter, maple syrup, and a touch of cinnamon. Season with salt and pepper. I err on a lower amount of milk since I like some rustic chunks, but if you want an extra smooth mash, add more milk as you’d like.
The rest of the marinade goes to good use, for we reduce it into an addictive glaze you’ll want to lick straight off your fingers. I always make extra marinade because this step intensifies the meal and adds so much oomph. Boil it down until it thickens, which only takes a short amount of time. It is dooooope, people. I’d throw it on mushrooms, too, if I had any to roast up hanging out in the fridge. Or if you do ribs, oof. I bet that’d be awesome.
Plate everything up and make sure your pour extra bourbon glaze over everything. If you don’t love Brussels sprouts, you can definitely use broccoli or even cauliflower, or just make a salad or something on the side. The important part is bourbon.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Winner, winner, salmon dinner:
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bourbon brown sugar salmon with mashed sweet potatoes
Ingredients
- 1 lb salmon, cut into filets
- 1 cup brown sugar
- 1/2 cup bourbon
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 2 tsp chili powder
- 1 tsp cinnamon
- 1 lb Brussels sprouts
mashed sweet potatoes
- 4 large sweet potatoes, peeled and cut into chunks
- 4 tbsp salted butter
- 1/3-1/2 cup canned full fat coconut milk, or whole milk
- 1/4 cup brown sugar
- 2 tbsp maple syrup
- 2 tsp cinnamon
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Whisk together the brown sugar, bourbon, orange juice, soy sauce, chili powder, cinnamon, and a big pinch of salt and pepper. Pour half of the marinade over the salmon filets, turning to coat both sides. Let sit 10 minutes at room temperature.
- While the salmon marinates, add the sweet potatoes to a large pot and fill with enough water to cover the potatoes. Bring to a boil and cook for 12-15 minutes until very soft. You should be able to easily pierce the potatoes with a fork. Drain the potatoes thoroughly and mash with a potato masher or fork. Stir in 1/3 cup of coconut or whole milk, brown sugar, butter, maple syrup, cinnamon, and salt and pepper to taste. If you'd like them creamier, add more milk to reach desired consistency.
- Toss the Brussels sprouts on the baking sheet with 1 tablespoon olive oil, salt, and pepper. Roast for 10 minutes.
- Pour the unused bourbon marinade in a small saucepan and bring to a boil. Cook until thick enough to coat the back of a spoon, about 8-10 minutes.
- Remove the sprouts from the oven and push to one side of the pan. Add the salmon filets (discard the marinade). Roast for 10-15 minutes longer, until desired doneness.
- Divide sweet potatoes, salmon, and sprouts among bowls. Drizzle generously with the bourbon glaze.
