Bourbon Glazed Salmon with Wild Mushroom Risotto

Like that quiet girl you know who's actually a closet party animal, this healthy meal hides a dirty little secret. Instead of the usual white wine, this sinful sliver of salmon is bathed in bourbon and honey. A quick flash under the broiler yields a sticky-sweet surface that gives way to succulent, flaky salmon.

To call the side wild mushroom risotto is a little misleading. You probably think you're signing up for soft, melty rice, but like that quiet, whiskey-gulping librarian in the glasses, I also have a secret: I'm lazy and risotto takes time. Thankfully, my laziness resulted in a healthier side dish! Quinoa and couscous are cooked separately in the broth of wild mushrooms then tossed with a dash of butter, shallots, and fresh shitakes.

Finish the plate with oven-roasted asparagus tossed with high-quality olive oil, sea salt, and fresh-cracked pepper and you're done! This meal is easy. You can prepare it in advance. You can cook it in 10 minutes. You can drink whiskey on the side, and I won't say a word.

Serves 2

INGREDIENTS:

• 2 pcs of wild salmon (preferably sustainably caught)
• 1" knob of ginger, peeled and grated finely
• 1 clove garlic, minced
• 1/3 cup soy sauce
• 2 spoonfuls of honey 
• juice of 1 lime
• 2 Tbsp bourbon
• 1 green onion, thinly sliced
• 1 bunch of asparagus

• salt and cracked pepper
• olive oil (high quality)

• 1/2 cup couscous
• 1/2 cup quinoa
• handful of mixed dried mushrooms (4 oz) 
• 1 1/2 cups boiling water
• 1 shallot, diced
• 1 Tbsp butter
• Sesame seeds
• 1/2 cup chopped fresh wild mushrooms or shitakes
• 1/2 cup reserved mushroom broth (you will make above)

DIRECTIONS:

1. Place 4 oz dried mushrooms in a glass or non-metal bowl. Pour boiling water over and cover. Let steep 20 minutes.
2. Place salmon in ziploc bag. In bowl, whisk ginger, garlic, soy sauce, honey, bourbon and lime juice. Pour over fish and allow to marinate in zip loc bag while you prep everything else.
3. Snap bottom ends off asparagus and discard. Toss with 1 tsp olive oil, salt and pepper and set on foil lined baking sheet. Set aside.
4. Chop fresh mushrooms into 1" segments.  Chop shallot and set aside.
5. Strain  mushrooms out of boiling water (mushroom broth) and finely mince. Mix with fresh mushrooms.
6. Place 1/2 cup quinoa in small pan with 3/4 cup reserved mushroom broth. Bring to a boil over high heat. Reduce to simmer and cover until fluffy and tender about 15 minutes.
7. Also, bring 1/2 cup reserved mushroom broth + 1 tsp olive oil to boil in small pan over high heat. When boiling, turn off heat. Add 1/2 cup couscous, cover and cook until fluffy, about 5-7 minutes.
8. Heat butter in large pan over medium heat. Add shallot and mushrooms and saute 2-3 minutes. Add couscous, quinoa, salt and pepper and stir until heated through. Keep warm. Add mushroom broth if dry, by the tablespoon.
9. Preheat oven to 400'. Place asparagus in oven and roast 5-7 minutes, turning occassionaly.
10. Place fish on foil lined baking sheet and place in oven. Nearest to heat source. (We used a small convection oven, so we placed it on the top rack with the top burner on).
11. Bake 6-10 minutes, turning sheet once. Keep an eye on the asparagus and remove once tender. 
12. To serve, plate quinoa/couscous mix, asaparagus and salmon. Garnish salmon with sesame seeds and top 'risotto' with green onion slivers.