BOURBON-GLAZED SALMON

INGREDIENTS

• 1 lb wild-caught salmon
• 1 to 2 tsp ginger 
• 2 Tbsp 0-point brown sugar (I use Lakanto or Swerve)*
• 1 garlic clove, minced 
• 1 oz bourbon 
• 1-1/2 Tbsp soy sauce 
• 1 Tbsp lime juice 

INSTRUCTIONS

1. Combine all ingredients in a bag. Marinate salmon for 2-12 hours or overnight (I do overnight).
2. Preheat oven to 450 degrees.
3. Heat cast iron (or oven-safe) skillet in hot oven for five minutes.
4. Remove pan using potholders and put on a stove burner set at high.
5. Add a splash of avocado oil (or other high heat point oil) in the hot pan and let heat for a minute. (Note: points and calories do not include the oil).
6. Turn the burner down a notch (my first notch is set at 8). Add salmon skin-side up and pan-sear for 2-1/2 minutes, without moving. Flip and cook for another 2-1/2 minutes. At this point, you can remove the skin if you choose, or wait until the end.
7. Put the pan in the oven for 2 to 5 minutes, depending on the thickness of the salmon.
8. Let rest for 5 minutes. Top with lemon juice, if desired.