Two initial ingredients immediately caught my attention with this pan-seared salmon recipe: bourbon (correct) and spicy slaw (yum yum).  Salmon fillets are first marinated in a combination of bourbon, soy sauce and brown sugar, pan-seared and then glazed with a reduction of the marinade ingredients.  The combination is syrupy, slightly sweet, and complex thanks to the rich splash of bourbon. On the side is a lovely raw cabbage and carrot slaw with scallions and minced red chili pepper; coated in a simple mayonnaise-cider vinegar dressing, the slaw also works very well with broccoli slaw or even raw brussels sprouts slaw if you so prefer.

Tagged: bourbon, bourbon-glaze, bourbon-glazed salmon, bourbon-glazed salmon with firecracker slaw, brown sugar, cabbage, carrots, coleslaw, Cooking Light, Cooking Light magazine, firecracker slaw, grilled salmon, mayonnaise, pan-seared salmon, red chili pepper, salmon, salmon with slaw, scallions, slaw, soy sauce