Bourbon Seared Salmon

Bourbon Seared Salmon with Pecan Wild Rice & Spicy Roasted Carrots

Servings: 2

2  6 to 7oz. skinless salmon fillets
1 box wild rice blend
4 medium carrots
¼ C bourbon
¼ C plus 2 Tbsp. brown sugar
2/3 C Kikoman’s Teriyaki Marinade
¼ C chopped pecans
1 Tbsp. chopped fresh garlic
¼ tsp. cayenne pepper
½ tsp. black pepper
½ tsp. salt
1 Tbsp. olive oil
Optional Balsamic Glaze

Directions:

Prepare the marinade using medium bowl.  Combine bourbon, ¼ C brown sugar, teriyaki, garlic and black pepper.  Wisk until sugar is dissolved and place salmon in marinade.  Cover and refrigerate for 30 minutes.  Prepare the wild rice according to package instructions.  Turn oven to 375 degrees.  Peel and remove ends of carrots and then cut into quarters lengthwise.  Toss with 1 Tbsp. olive oil, remaining brown sugar, cayenne, and salt.  Place on cookie sheet and bake for 12-14 minutes.  When rice is finished, mix in pecans and set aside.  Heat a non-stick oven safe saute pan on medium heat for 2-3 minutes.  Add 1 Tbsp. olive oil, place salmon skin side up in pan, and cook for 4 minutes.  Turn salmon over and bake for an additional 5 minutes , or up to 8 minutes for well done.  serve Salmon with rice and carrots.