Brad's citrus honey bourbon BBQ salmon
Cooking Instructions
- 1
For the glaze
- 2
Boil water in a sauce pot. Dip the peaches in until the skin gets soft and can be peeled. 15-20 seconds. Pit them.
- 3
Peel the oranges. Try to get as much of the white off as you can
- 4
Place 4 cups water in a LG sauce pot. Cube the peaches and orange. Add to the pot. Bring to a boil and simmer until reduced by at least half
- 5
Cool and place in a blender.
- 6
Once well blended, return to pot. Heat again. Add honey, bourbon, lemon juice, and brown sugar.
- 7
When boiling, thicken with cornstarch mix. Thicken until it is a nice glaze consistency. Use more if needed.
- 8
For the fish
- 9
Roll out tin foil a little longer then twice the length of each fillet
- 10
Place each filet on one end of foil. Sprinkle garlic, lemon juice, and brown sugar on them evenly. Fold foil back over filet and roll all edges
- 11
Place on outer edges of the preheated low temp. BBQ. If it has a hot spot keep away. Close lid and cook for twenty minutes. Or until fish just gets flaky. Don't overcook. When done, plate and serve with warm citrus glaze.
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