Brown Sugar Bourbon Salmon and Pecan Salad
 
 
Author:
Serves: 4-6
Ingredients
  • 1½ pounds salmon filet, skin on
  • 2 packages McCormick Grill Mates Brown Sugar Bourbon Marinade Mix
  • ¼ cup oil
  • 3 tablespoons water, divided
  • 2 tablespoons apple cider vinegar or white vinegar
  • 1 cup pecan pieces
  • 2 tablespoons brown sugar
  • 1 teaspoon butter
  • Mixed Greens (approximately 5-6 ounce package should be good)
  • Sliced tomatoes
  • Ricotta Salata
Instructions
  1. In a 9x13 baking dish, whisk together 1 package of the McCormick Grill Mates Brown Sugar Bourbon Marinade mix, ¼ cup oil, 2 tablespoons of the water and the vinegar.
  2. Place salmon filet in the dish, skin side down, then flip over so skin side is facing up. Cover dish with foil and marinate in the refrigerator for 1 hour.
  3. While salmon is marinating, preheat oven to 350º F and prepare the brown sugar bourbon pecans by placing the pecan pieces in a small bowl and tossing with HALF of the other Brown Sugar Bourbon Marinade packet. (You will have one half packet leftover...save it for another day!)
  4. In a small bowl mix together 2 tablespoons brown sugar, 1 tablespoon of the water and 1 teaspoon butter. Microwave for 20 seconds.
  5. Pour brown sugar mixture over the spiced nuts and stir until evenly coated. Spread nuts on a foil-lined cookie sheet. Bake for 10 minutes, stir, then bake for 5 minutes more. Remove from oven, stir, and let cool. Be sure to stir and break up the nuts as they cool so they don't stick to each other or the foil.
  6. When the salmon has been marinating for about 45 minutes, preheat the grill to medium heat, around 500º F.
  7. When salmon has marinated for 1 hour, remove from fridge and, using the foil that covered the dish, place the salmon skin side down on the foil, folding up the edges of the foil to catch any liquid that cooks off while on the grill. Spoon marinade from the dish onto the salmon and spread evenly.
  8. Place foil with salmon on center of the grill, close the lid and cook for 10-15 minutes, until salmon is fairly easy to flake apart. Remove from grill.
  9. Toss mixed greens with seasoned nuts, sliced tomatoes and ricotta salata. Plate mixed greens and top with grilled salmon. Serve with your favorite salad dressing.
Recipe by This Week for Dinner at https://thisweekfordinner.com/brown-sugar-bourbon-salmon-pecan-salad/