I am a salmon lover. Today I took deeply cold weather ingredients and used them to elevate the salmon but allow the real flavor to shine though. I started with brown butter added some maple syrup with some bourbon for a smoky taste. The freshness is from the ginger, garlic and shallots. I deviated from my normal oven cooking and did everything on the stovetop. I hope you like it.

1 stick butter
1 teaspoon minced garlic
1 teaspoon diced shallots
1 teaspoon diced ginger
1 pound Farrow island salmon
1 teaspoon salt
1 teaspoon black pepper
2 ounces bourbon
2 ounces maple syrup

In a small skillet in medium low heat add butter.

Cook until brown and scrape off film on top.

Heat to medium and add shallots and ginger. Cook until translucent.m

Salt and pepper salmon.

Add salmon without skin top side down.

Cook for 4 minutes until it browns slightly.

Turn over salmon.

Add bourbon and maple syrup and cook for 4 minutes basting sauce on fish.

Add garlic. Cook for 4 minutes until fish is medium.