Salmon with Dijon Bourbon Glaze

Gretl

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

Instructions

Combine 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.

Notes

To serve, discard the dill and replace with fresh sprigs for appearance.

This is good served surrounded by roasted new potatoes and fresh asparagus.

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