Bourbon Glazed Salmon

JC in GA

I think I saw a recipe for bourbon on the forum does anyone know where I can find it?
TIA

Unknown

JC in GA,[p]Would this be the one? WessB is having the TikiFest now.[p]Salmon. W/Dijon Bourbon Glaze

This is a very forgiving recipe; you really can't screw it up. A higher heat withshorter cooking time produces a darker glaze. A lower heat for a longer time isbetter if you want to add some alder chips and get a smoky flavor.
[p]Ingredients:
1 3-4 Lbs. Salmon fillet,
3 Tbs Brown Sugar
4 Tbs Dijon Mustard
3 Tbs Bourbon
Bunch Fresh Dill
Freshly ground Black Pepper to taste




Preparation :
1 Combine the mustard, brown sugar, and bourbon.
2 Lay the salmon, skin-side down, on a rack over a drip pan with some water in it.
3 Slather the sauce over the salmon, sprinkle liberally with freshly ground black
4 pepper, and lay fresh dill on top.
5 Heat the Egg to about 350 or so. I use a stone or firebricks to keep the drip pan up
6 off the grill just so the pan doesn't burn.
7 For the EggFest 2000, I let the salmon roast for about an hour and a half in the 350
8 degree range. But as my note at the top says, you can choose either higher or lower
9 heat as well, with or without alder chips, with very tasty results. Add more glaze
10 during the roasting if you want, and don't let the water boil away in the drip pan.
11 Special Instructions:
12 To serve, discard the dill and replace with fresh sprigs for appearance.
13 This is good served surrounded by roasted new potatoes and fresh asparagus.


Recipe Type
Fish, Seafood

Recipe Source
Author: Wess Breeden (WessB)-original by Gretl[p]Source: BGE Florida Eggfest '07, WessB


[p]

JC in GA

Richard Fl,
That be the one.
Thanks