Cruddy Little Kitchen

Honey Bourbon Salmon ⅓ cup bourbon ⅓ cup honey 2 tablespoons brown sugar 2 ½ tablespoons low-sodium soy sauce 1 teaspoon brown or whole grain mustard 1 tablespoon minced fresh ginger 1 medium clove garlic, minced fine ¼ teaspoon red pepper flakes (or more if you like it hot) 1 tablespoon lime juice For the salmon: Four 6-ounce salmon fillets (or 1 pound salmon, cut into fourths) kosher or sea salt freshly ground pepper lime slices Line a sheet pan with 2 layers of foil for easy clean up. Spray the top layer with cooking spray or rub lightly with oil. Combine the bourbon, honey, brown sugar, soy sauce, mustard, ginger, garlic, and red pepper flakes in a saucepan. Bring the mixture to a boil over medium high heat, stirring continuously. Reduce the heat to medium and maintain a steady boil for about 7 to 8 minutes, stirring frequently until it's reduced by about half. At this point, the stuff will be the consistency of good maple syrup -- you know, not as sticky as the cheap "pan...