For this recipe, you will want 4 (6-ounce) center-cut salmon fillets. You will additionally want maple syrup, Dijon mustard, apple cider vinegar, tomato paste, crushed crimson pepper, minced garlic, and brown sugar. Pisula recommends utilizing gentle brown sugar for this recipe, however you should use darkish brown sugar if it is all you might have. Should you go for the latter, you will get extra caramelization on the glaze.
You will additionally want tamari, a Japanese sauce made out of fermented soybeans which has similarities to soy sauce but additionally barely completely different. “My recipe requires tamari slightly than conventional soy sauce, however you should use soy sauce if that is what you might have,” Pisula says. “Tamari is often darker and richer than conventional soy sauce, and additionally it is gluten-free.”
Final however definitely not least, you will want some mid-range, not-too-fancy bourbon. Something particularly high-end shall be buried by the opposite flavors within the glaze, whereas if it is too low cost it’s going to break the dish. Pisula makes use of Knob Creek however says that any respectable bourbon will do.
