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–+ servings

Maple Bourbon Pecan Salmon

Tara Noland
This gorgeous dish is so much easier than you think with sous vide cooking and a quick sear. The maple bourbon pecan sauce is heavenly with the salmon.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Cuisine American
Servings 2 -4 servings

Ingredients
 

  • 1/2 cup pure maple syrup
  • 1/4 cup bourbon
  • 1/4 cup orange juice
  • 1/4 cup pecans pieces roasted if desired
  • pinch of salt
  • 2 large salmon fillets
  • Salt and pepper

Instructions
 

  • Vacuum seal the salmon fillets using Hamilton Beach's vacuum sealer following the instructions and place them in the hot 125F bath. Let cook for 20-30 min. depending on desired doneness. We always cook them to 30 min.
  • While the salmon cooks make the sauce. Add the maple syrup, bourbon, orange juice and salt to a small saucepan and heat to simmering. Reduce to a slightly thickened sauce. Add the pecans. Set aside but keep warm.
  • When the salmon is done, remove the fillets from the vacuum bags, salt and pepper as desired and sear in a hot skillet in oil or butter, just until the outside is crisped. Serve with the sauce immediately.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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