Sweet Bourbon Glazed Salmon Recipe

1. Cut about 1/2" off of the top of the garlic. Cut the roots so the garlic will sit flat. Remove the papery skin from the garlic, but leave enough on so the cloves stay together. Put garlic in a small casserole dish or baking pan (or garlic roaster if you have one), drizzle oil over it, and cover with lid or foil. Bake in a preheated 325: oven 1 hour. Remove garlic & let it cool until you can handle it.

: 2. Combine water, pineapple juice, teriyaki sauce, pineapple juice, & brown sugar in a medium saucepan over medium-high heat. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.

: 3. Add remaining ingredients to pan & stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out (tip: oil
: fingers first to help prevent sticking). Measure 2 tsp. into the saucepan & whisk to combine.

: 4. Let mixture simmer 35-45 minutes or until sauce is reduced by about half & is slightly thick and syrupy. The sauce does thicken a little more upon standing.

: 5. Spray grill with non stick cooking spray. Grill salmon over medium coals 5 to 6 minutes per side, or until fish flakes easily. Generously baste sauce over salmon the last few minutes of cooking. Yield: 4 servings. (Store any unused sauce in refrigerator).