Recipe: Appetizing Bourbon Grilled Salmon

Bourbon Grilled Salmon.

You can cook Bourbon Grilled Salmon using 20 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Bourbon Grilled Salmon

1. You need of Glaze.
2. It's 4 tbsp of butter.
3. You need 1/4 cup of brown sugar.
4. You need 1 1/2 tsp of bourbon.
5. It's 1/2 tsp of Mediterranean Sea Salt.
6. You need of Salmon.
7. Prepare 6 oz of salmon filets.
8. You need 1/2 tsp of Mediterranean Sea salt.
9. It's 2 tbsp of fresh dill weed.
10. You need of Asparagus.
11. You need 6 oz of asparagus.
12. Prepare 1/2 tsp of sea salt.
13. It's 1/2 tsp of freshly cracked peppercorns.
14. Prepare 1 tsp of worcestershire sauce.
15. It's 1 tsp of soy sauce.
16. Prepare 1 of zest of 1 medium orange.
17. It's of Spinach.
18. You need 6 oz of fresh baby spinach.
19. It's 2 tbsp of olive oil, extra virgin.
20. You need 3 tsp of minced garlic.

Bourbon Grilled Salmon step by step

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..