Bourbon-Brown Sugar Salmon

• SALMON
• 30 oz [about 2 decent-sized]         Salmon Fillets—fresh
• ¼ tsp                                             Garlic—minced
• 1 C                                                Light Brown Sugar
• 1 C                                                Bourbon
• ¾ C                                               ‘Simply Orange’ Orange Juice with Pineapple
• 1 Tbsp                                           Lemon zest

• SAUCE
• [Excluding the base—or, what remains in the pan after cooking the fillets therein]
• ½ C                All-purpose Flour
• ¼ C                Brown sugar
• ½ tsp              Almond Extract
• 4 Tbsp           Chili Powder
• 2 Tbsp           Cayenne Powder
• 2 tsp              Ground Cumin
• 1 Tbsp           Ground Ginger
• 1 Tbsp           Ground Cinnamon
• 2 Tbsp           Lemon Pepper
• 1 Tbsp           Ground Black Pepper
• 1 tsp              Salt

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SALMON  

Toss the brown sugar, garlic, and lemon zest together in a small bowl.

In a large (preferably deep-dish) skillet, pour oil to cover the entirety of the base, and let that warm over medium or medium-high heat; add the prepared mixture.

Place the salmon in the pan; allow the fish to cook for about five minutes, then flip them over.

Pour the Bourbon evenly around the fish, then repeat this action with the Orange Juice; bathed in such, cook them for another five minutes.

Broil | 500°F  |  5 minutes 

(then intervals of 2 minutes, if not yet done to personal preference)

Set the fillets on to a serving plate to await their being blanketed in . . .

SAUCE 

Pour the remains of the now-salmon-less pan in to a small pot; place over medium-high heat.

Gradually whisk in the flour until the sauce has thoroughly thickened; incorporate all of the proceeding ingredients listed under ‘Sauce’, whisking briskly after each addition.

Serve over Salmon Fillets.