Bourbon Teriyaki Glazed Salmon Fingers (****tail Party Recipes)

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Step 5:





Once the fires out...

While stirring constantly, add the brown sugar and soy sauce. Once the sugar is dissolved and the glaze starts to bubble, slowly add a cornstarch slurry (take 2 Tbsp of cornstarch and dissolve it in 1/4 cup cold water) until it begins to thicken.

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Step 6:





Cooking the Salmon:

Slice the skin off the salmon if not already done. Melt the ****er in a hot pan and add the fish.

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Step 7:





Cook each side for about 4 minutes - you don't want the inside cooked, because it'll continue to cook in the oven. While it's cooking, smear the glaze over the top of the fish. Every minute or so, flip the fish and apply a new coat of glaze to the top.

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Step 8:





Make sure there is a lot of ****er, otherwise the glaze will stick and burn to the pan.

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Step 9:





Making the Fingers:

When working with phyllo dough, you have to be quick. When not in use, cover the dough with a damp cloth, otherwise it'll dry out. Lay a piece of phyllo dough flat on the counter and brush with oil. Lay another sheet on top and brush with oil. Cut a finger-sized strip from the fish and place at the end of the dough. Fold the sides up towards the fish, and then roll the fish up. Brush the seam with oil and place in a pan. Brush the top with oil and top with seasame seeds. Repeat for the remainder of the fish.

Bake in the oven at 400F for about 15 min or so, until golden brown.