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Composition for Bourbon Grilled Salmon:
- Prepare - Glaze
- Prepare 4 tbsp for butter
- Need 1/4 cup for brown sugar
- You need 1 1/2 tsp for bourbon
- Need 1/2 tsp of Mediterranean Sea Salt
- Take Salmon
- Take 6 oz salmon filets
- Require 1/2 tsp - Mediterranean Sea salt
- Make ready 2 tbsp fresh dill weed
- Need Asparagus
- Require 6 oz of asparagus
- Give 1/2 tsp sea salt
- Prepare 1/2 tsp - freshly cracked peppercorns
- Need 1 tsp - worcestershire sauce
- Provide 1 tsp for soy sauce
- Make ready 1 zest of 1 medium orange
- Provide for Spinach
- Prepare 6 oz fresh baby spinach
- Give 2 tbsp of olive oil, extra virgin
- Need 3 tsp for minced garlic
Bourbon Grilled Salmon process:
- Heat your grill for a high temp, laying out whiskey barrel wood chunks to infuse the fish with a nice smokey scent and flavor. (I have a gas grill so I got a sheet of foil, laid the wood pieces in it, wrapped it up, then poked some holes in it to allow the smoke to escape.)
- Lay out salmon on a sheet of aluminum foil and curl the edges to prevent liquids escaping.
- Top with Mediterranean Sea salt and fresh dill.
- Melt the butter in a small sauce pan over medium-low heat .
- Add the brown sugar and the bourbon .
- Stir until incorporated and pour on salmon.
- Cut the bottom ends off the asparagus to remove any white bits and add to a sheet of aluminum foil curled as mentioned in step 2.
- Add salt, pepper, Worcestershire sauce, soy sauce, and the orange zest to the asparagus; mix to combine.
- Add the fish and asparagus to the grill and cover.
- Add olive oil to a pan and heat over medium heat.
- Once the oil is hot, add the spinach and garlic.
- Toss until slightly wilted and remove frome heat.
- Cook fish until an internal temp from the thickest part reads 145°F and remove salmon and asparagus from heat.
- Plate the spinach as a bed for the fish, then add the salmon to rest upon it. Add asparagus as you see fit.
- I recommend serving with a nice glass of bourbon.
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