http://www.sarcasticcooking.com/wp-content/uploads/2013/03/DSC_0041.jpgBourbon and Pecan Crusted SalmonPrep time 8 mins Cook time 20 mins Author: Sarcastic CookingServes: 2Ingredients•¾ Cup Pecan Halves, toasted•½ Teaspoon Low-Sodium Soy Sauce•½ Teaspoon Fish Sauce•1 Tablespoon Agave•2 Ounces Bourbon•¼ Cup Packed, Light Brown Sugar•1 Tablespoon Unsalted Butter, divided•1 Tablespoon Lemon Zest•2, ½ Pound Sockeye Salmon Filet (with the skin on)•Pinch of Salt and PepperInstructions1.Set the broiler to high.2.Add the pecans to a medium skillet and toast over medium heat, flipping a few times until they are slightly golden. Remove pecans from the pan, place off to the side for later, and return the pan to the heat.3.Combine the soy sauce, fish sauce, agave, bourbon, and brown sugar in the same pan you toasted the nuts with. Mix until brown sugar has dissolved. Add toasted pecans, stir, and then turn the heat to low. Cook the sauce until it reduces by almost half, about 5-7 minutes. After that time, remove pan from heat.4.Place the salmon filets, skin side down, in a baking dish. Top each filet with a half a tablespoon of butter. Season filets with lemon zest, salt, and pepper. Place the fish under the broiler, keeping the oven door slightly cracked open, for five minutes.5.After five minutes, remove the salmon from the oven. Top the salmon filets with half of the pecan bourbon sauce and then return the dish to the oven for another three minutes, making sure to leave the oven door cracked open again.6.After three minutes, spoon the remaining sauce and pecans over each filet. Use a spoon to make sure as much of the sauce poured over the salmon and pecans to ensure a good caramelization before placing it back under the broiler. Return the dish to the oven for another five to seven minutes, leaving the oven door cracked.7.Either remove fish filet from skin with a spatula before serving or serve the fish with the skin on and just eat around it. Serve fish same day.