Sweet Bourbon Salmon with Rice Pilaf

So I asked y 'all what your favorite restaurant dish was and this one came up as the clear winner to try. It is a knockoff recipe of Longhorn's Salmon and their infamous rice pilaf. Having not had it myself, I hope I got close to the real thing. It is my brother in law's lovely girlfriend Megan's choice and now I see why. It was awesome! The marinade is so good and the flavor really comes through even after the salmon is cooked. I am not usually a big fan of rice but this pilaf is wonderful! It has some unusual ingredients in it that make it so flavorful! I know I will be making this from now on.  Hope you all enjoy this as much as I did. Who needs to eat out when you can make it this good at home? Well besides washing your own dishes part. :)

Salmon Ingredients:

2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons Kentucky Bourbon
1/4 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
1/2 cup vegetable oil
2 teaspoon snipped fresh chives

Directions:

Combine all ingredients in a Ziploc bag except for chives. Refrigerate at least 1 hour or up to 3.

Preheat grill. Cook fish for 5-7 minutes on each side


Rice Pilaf Ingredients:

4 tablespoons olive oil
4 tablespoons finely diced onion
2 cloves garlic, minced
1 cup chopped mushroom (button, portabello, etc.)
1/2 cup finely diced red bell pepper
1 cup long grain wild rice
2 tablespoons Worcestershire sauce
1/2 cup beef broth
1/2 cup orange juice
orange zest
salt and pepper to taste

Directions:

heat a skillet om medium heat and add oil. Saute onion, mushrooms, and red bell peppers. When the vegetables are tender add garlic and saute for 1 more minute. Add rice and saute for 1 minute then add remaining ingredients. Stir and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until rice is tender. Fluff with a fork and serve.

Enjoy!

Print this post