Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Gretl

About

Username
Gretl
Joined
-
Visits
1
Last Active
Roles
Member
Posts
670
  • Salmon with Dijon Bourbon Glaze

    Ingredients
    • 1 Salmon fillet, about 3-4 lbs
    • 3 Tbs Brown sugar
    • 4 Tbs Dijon mustard
    • 3 Tbs Bourbon
    • A bunch of fresh dill
    • Freshly ground black pepper to taste

    InstructionsCombine the mustard, brown sugar, and bourbon.
    Lay the salmon, skin-side down, on a rack over a drip pan with some water in it.
    Slather the sauce over the salmon, sprinkle liberally with freshly ground black pepper, and lay fresh dill on top.Heat the Egg to about 350 or so. I use a stone or firebricks to keep the drip pan up off the grill just so the pan doesn't burn. For the EggFest 2000, I let the salmon roast for about an hour and a half in the 350 degree range. But as my note at the top says, you can choose either higher or lower heat as well, with or without alder chips, with very tasty results. Add more glaze during the roasting if you want, and don't let the water boil away in the drip pan.NotesTo serve, discard the dill and replace with fresh sprigs for appearance.This is good served surrounded by roasted new potatoes and fresh asparagus.Number of Servings: Time to Prepare:
Click here for Forum Use Guidelines.