One of my favorite meals. We eat salmon at least twice a month, & sometimes once a week. I try it differently each time, but always come back to this one. So simple & so DELICIOUS! Try this recipe made into foil pockets, then tossed on the grill. The veggies will take on the smoky sweetness of the salmon, while the salmon benefits from the moisture in the veggies, as they are steamed. Potatoes, carrots, corn, peppers, etc, all work well.
Need:
Cedar plank, soaked overnight fully in water
Center-cut salmon filet, about 10 oz.
Glaze:
2/3 c. bourbon
1/2 c. brown sugar
1 tsp. Concord Grape jam or jelly
1/2 stick butter
1 tsp. balsamic vinegar
1/2 powdered ginger
1/2 tsp. minced garlic (one small clove)
1 tsp. EVOO
1/2+ c. water
In a small saucepan on med-high heat, combine all ingredients, stirring well after each one. Bring to slight boil; boil at med-high for 15 minutes. Sauce will reduce by about a third. Remove from heat & allow to cool. If the glaze is put on the fish while it's hot, it will begin to cook the fish, which results in uneven heat spots & poor taste. Continue to stir throughout, to help cool it off & to incorporate flavors.
Once glaze is completely cool:
Place salmon filet on wet cedar board, skin side
down. Brush on glaze. Grill for 6-8 minutes. Baste often. Fish is done
when it flakes easily with a fork.
Enjoy!
No comments:
Post a Comment