Oh my goshhh.
Can you guys believe it? No cheese today. What’s going on?
I mean, I did not even add parmesan to the potatoes. Although, that would be pretty stinkin’ good.
So even though this meal may be cheeseless, I still love it. I guess I swapped the cheese for the bourbon today.
And bourbon on a Thursday? Yeah, it’s still a good idea.
With things being so busy lately, I have been in need of super quick cooking, hands off meals. Normally, I just make tacos, pizza or some kind of stir fry. OR my specialty…which is basically all the leftovers in the fridge mixed with whatever grain I have on hand (normally rice) and then topped with lots of cheese and baked until melted goodness. The boys think it is totally disgusting and will not even try it, but I have actually grown to really love these “throw everything in” meals. I often top them with fried eggs though, so this may be why I love them.
Last week though I actually bought fresh salmon for the first time since probably July. I just haven’t been feeling like fish as much lately, but then I had the idea for a bourbon glazed salmon and suddenly my fish aversion was gone!
The glaze just seemed so fall like, and then of course the chutney really made things perfect for November. If Thanksgiving was not all about the turkey, I would totally make this Salmon instead.
Here is the deal with this meal. It’s super simple and literally just some bourbon, soy sauce and orange juice simmered down with maple syrup. It’s not weird or unusual, just simple, quick and good.
Since I am me, I couldn’t just leave the salmon to hang out all alone, so a chutney was made. And wow, I am now a huge chutney fan. The cranberries are SO good when paired with a few fall spices and a little brown sugar. The brown sugar is a MUST, without it the cranberries taste way too tart and well, not good at all. Cranberries are one of the only fruits that I think has to have sugar added to them. Some people only need a little sugar with their cranberries and some people need A LOT. I think I am somewhere in the middle, but use a little or as much brown sugar as your taste requires.
Oh, if you want your house to smell like Thanksgiving, make this chutney. It’s the best smell.
AND it’s also the perfect meal for busy “holiday season” nights. And yes, I do consider November the start of the Holiday season. Plus, it’s actually pretty healthy.
Random little side note here, my windows arrive today! This means aside from the doors, the barn will be all enclosed come Monday. The doors are on their way, so soon enough the barn will all be sealed up. Things are looking more home like down there!! YEAH!
Oh, I almost forgot the potatoes. They truly are the simplest thing ever. You just need a decent amount of sea salt, a little olive oil and rosemary. Then just roast away. It’s a classic, but again, so good. I think I need to make more classics, I mean, there is a reason why they are called classics.
There is so much texture that goes along with these potatoes. Crunchy on the outside, soft on the inside. Pretty much the best thing ever.
PLUS, aren’t those tiny little potatoes the cutest? I love them!
Maple Bourbon Glazed Salmon w/Sweet Cranberry-Apple Chutney + Salt Roasted Potatoes.
Servings: 4 Servings
Calories Per Serving: 953 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Salt Roasted Rosemary Potatoes
- 3 pounds baby red potatoes each 1 1/2 to 2 inches in diameter
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon coarse sea salt
- 1-2 tablespoon fresh rosemary chopped + more for roasting
- Preheat an oven to 350 degrees F.
- Arrange the potatoes in a single layer in a roasting pan. Pour the olive oil over them and turn to coat well. Sprinkle with the salt and 1-2 tablespoons chopped fresh rosemary (I used 1 tablespoon), turn the potatoes again and tuck in a few fresh rosemary sprigs. Roast until the skins are slightly wrinkled and the insides are tender and creamy when pierced with the tip of a sharp knife, about 45 minutes.
- Meanwhile, place the salmon on in a 9x13 inch baking dish. In a small bowl whisk together the maple syrup, bourbon, soy sauce, orange juice and cayenne pepper. Pour the sauce over the salmon. Let that sit for a little while you prepare the chutney.
- In a medium size sauce pot, combine the cranberries, apples, apple cider vinegar, brown sugar, orange zest, ginger, cinnamon stick and jalapeno (if using). Pour in 1 cup water and bring the mixture to boil. Reduce the heat, cover and simmer 20-25 minutes or until the sauce has reduced and thickened and the cranberries have burst. Taste and add more brown sugar if needed. Remove from the heat to cool.
- While the chutney is cooking, cook the salmon. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Remove the salmon from the bourbon-maple mixture and carefully add to the hot skillet, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Remove the salmon from the skillet and place on a plate.
- Reduce the heat to low and carefully pour in all of the bourbon-Maple mixture. Bring the sauce to a boil, reduce the heat and simmer until thickened by half and the sauce is syrupy. Remove from the heat and drizzle the hot glaze over the salmon, reserving some of the glaze for serving.
- To serve, place a little cranberry chutney on the bottom of a plate. Place the salmon on top of the the chutney and drizzle the salmon again with the bourbon-maple glaze. Add the potatoes to the side of the plate. Enjoy!
And now that we ate so healthy today, that leaves us room for butter tomorrow, right??