This dish hits the spot when you are craving a meal that is easy on your schedule, wallet, and figure. It is our Saint Augustine take on a sweet and spicy Salmon.

Ingredients:

• 3 Tbsp of Brown Sugar
• 3 Tbsp of Soy Sauce (We used light sodium in this case)
• 3 Tbsp of Bourbon (We chose Wild Turkey 101)
• 1 Tsp of Ground Ginger (Freshly grated works as well)
• 3 Large Garlic Cloves – Minced
• 1 Medium Shallot – Minced
• 1/4 cup of Hamilton Heat Original
• 1 Tsp of Sesame Oil
• Fresh cracked pepper/sea salt to taste

Cooking Instructions:

Marinate the Salmon for 20 minutes

We usually serve this over jasmine rice with fresh scallions as a garnish but this also goes great with pearl cous-cous, broccolini roasted in red pepper flakes or charred bok-choy

• Heat up a Wok on medium-high heat with about 1 Tbsp of stir fry oil
• Cook the Salmon skin side up for 4 minutes
• Flip Salmon over and add the marinade; keep on medium heat covered for 7-10 minutes depending on your temperature preference (we prefer medium)