Tonight's Dinner/salmon/Dijon bourbon glaze by Gretl

Bordello

Hi,
Sorry I did not take a picture, egged salmon/Dijon bourbon glaze by Gretl for my company visiting from Calif.[p]I was worried as the lady does not like anything sweet in her food. I had about a 3 lb. salmon fillet, cut it to three pieces and let marinate for about 5 hours in the brown sugar,bourbon (I had brandy on hand) and the Dijon country mustard,[p]Cooked in the medium egg, indirect,Plate setter,drip pan with beer then the guest of honor on the grill which I sprayed with a little Pam. Temp. of between 350° 390° for about an hour.[p]Now the good part,
She is still raving about how good it was. We used a little lemon juice on it after the cook. I did not use the fresh dill as I hate to end up using a little and the rest goes in the garbage.[p]Had a nice salad and left over goat cheese mashed potatoes.[p]Regards,
New Bob

Gretl

New Bob,
Thanks for the kind words. Salmon rocks.[p]I Egged some fabulous pork tenderloins marinated in maple syrup, cider, a little vinegar, and a lot of garlic tonight. Served with Happy Pappy on the side, they were gone in a flash.
Cheers to you!
Gretl