Bourbon Teriyaki Salmon

Oh yes, after the Halloween candy dinner and the election return Supremely Sophisticated French Fry Nachos, I was definitely in need of some healthier choices for dinner. Based on my experiences, there are people who like potatoes and then there are others who seek comfort in rice based dishes.  I am the later!  Not that I have anything against potatoes...I mean, I did just feature Sophisticated French Fry Nachos (and the sophisticated version, at that) but the hard cold reality is that one of my very favorite meals is roasted chicken with white rice and a tossed salad with oil and vinegar dressing.  Can't really explain it, it's just that the richness of the chicken with the bland yet fulfilling rice and the tart salad is just the perfect combination of comfort and deliciousness at the same time. Running a close second is salmon and rice!  This particular incarnation of salmon is equally delicious, decadent and downright healthy. Just what I needed and, more importantly, wanted!

Bourbon Teriyaki Salmon
1 salmon fillet
1/2 cup Bourbon (Maker's Mark, in this instance)
1/4 cup soy sauce
1 tablespoon, fresh grated ginger
1 tablespoon, fresh grated garlic
1 teaspoon Asian garlic chili sauce
1 tablespoon honey

Season salmon fillet with salt and pepper.  In a small mixing bowl combine Bourbon, soy sauce, ginger, garlic, chili sauce and honey.  In a ziplock bag, marinate the salmon in the bourbon soy sauce mixture for approximately 1 hour.  Preheat oven to 425 degrees. Place a skillet over medium heat with a tablespoon of canola oil.  After draining the salmon of the marinade and patting dry, add the fish to the skillet, skin side down.  After about a minute or so, place the salmon in the oven and finish cooking for approximately 15 minutes.  Serve over Jasmine rice, garnished with sesame seeds and freshly sliced green onions.