Brad's citrus honey bourbon BBQ salmon

Name: Brad's citrus honey bourbon BBQ salmon
Cuisine: American
Ingredients: for the glaze; 2 peaches; 3 LG navel oranges; juice of 1lemon; 12 Oz honey; 3/4 cup loose brown sugar; 1 cup bourbon; 1/3 cup corn starch mixed with 1/4 cup cold water; for the fish; 1 whole sockeye salmon. about 6 lbs, fileted; 1 tbs minced roasted garlic; juice of half a lemon; 2 handfuls brown sugar

wingmaster835 @wingmaster

Sequim Washington

Brad's citrus honey bourbon BBQ salmon

wingmaster835 @wingmaster

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Ingredients

for the glaze
2peaches
3LG navel oranges
juice of 1lemon
12 Ozhoney
3/4 cuploose brown sugar
1 cupbourbon
1/3 cupcorn starch mixed with 1/4 cup cold water
for the fish
1whole sockeye salmon. about 6 lbs, fileted
1 tbsminced roasted garlic
juice of half a lemon
2 handfulsbrown sugar

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Steps

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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Cooksnaps

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wingmaster835 @wingmaster

on August 07, 2016 03:34

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.