Sometimes I impress myself.
This is one of those times.
I needed something to do with the salmon fillets I'd thawed for dinner, and Chris was really craving barbecue. While we normally like grilled salmon, previously-frozen fillets don't hold up well on the grill, so I had to get creative.
I fiddled around a little and ended up throwing my bbq spice rub together for the salmon. I seared it in my cast-iron pan, and smothered it in a bourbon-spiked cream sauce.
Chris gave me a high five, so I figured it's a definite winner in his book!
Spice-Seared Salmon with a BBQ Bourbon Sauce
4 salmon fillets
1 tablespoon salt
1 tablespoon chili powder
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme leaves
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon butter
2 tablespoons olive oil
1/2 teaspoon lemon juice
1/2 teaspoon Kentucky bourbon
2 teaspoons honey
1/4 cup whpping cream
Combine the first 6 ingredients in a small bowl.
Melt butter and olive oil in heavy-bottom skillet over medium high heat.
Sprinkle one-third of the seasoning mix on the fillets.
Place the the fillets in the pan, seasoned side down.
Cook about 5 minutes.
Sprinkle one-third of the seasoning mix on the other side of the salmon.
Flip salmon and finish cooking, about another 3-5 minutes, depending on their thickness, and remove to a plate.
While salmon is cooking, combine remaining seasoning, with honey, lemon juice, and bourbon in a small microwaveable bowl.
Heat for 20 seconds and stir to combine.
Whisk in cream slowly, and heat for 30 seconds.
Whisk again, heat another 30 seconds or until warm.
Pour over cooked salmon, and serve immediately.