Bourbon Grilled Salmon
I had some salmon, wanted some bourbon and this Magic happened!
Bourbon Grilled Salmon
I had some salmon, wanted some bourbon and this Magic happened!
Cooking Instructions
- 1
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.)
- 2
Lay out salmon on a sheet of aluminum foil and curl the edges to prevent liquids escaping.
- 3
Top with Mediterranean Sea salt and fresh dill.
- 4
Melt the butter in a small sauce pan over medium-low heat .
- 5
Add the brown sugar and the bourbon .
- 6
Stir until incorporated and pour on salmon.
- 7
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.
- 8
Add salt, pepper, Worcestershire sauce, soy sauce, and the orange zest to the asparagus; mix to combine.
- 9
Add the fish and asparagus to the grill and cover.
- 10
Add olive oil to a pan and heat over medium heat.
- 11
Once the oil is hot, add the spinach and garlic.
- 12
Toss until slightly wilted and remove frome heat.
- 13
Cook fish until an internal temp from the thickest part reads 145°F and remove salmon and asparagus from heat.
- 14
Plate the spinach as a bed for the fish, then add the salmon to rest upon it. Add asparagus as you see fit.
- 15
I recommend serving with a nice glass of bourbon.
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