(Echinacea purpurea 'Doubledecker')
GRILLED BOURBON SALMON
~ Guests proclaiming they don't like salmon, love this! Give it a try ...
(great for a buffet brunch or dinner ... )
For each 1 1/2 lb. of salmon fillets (skin or skinless)
1/4 cup packed brown sugar
3 Tbsp. Bourbon
2 Tbsp. soy sauce
2 Tbsp. extra-virgin olive oil
3 Tbsp. chopped green onions
additional green onions
- Combine brown sugar, bourbon, soy sauce, olive oil and chopped green onions. Pour over rinsed and patted dry salmon fillet. Marinate several hours.
- Remove salmon and reserve marinade. Grill salmon over hot coals until opaque or until oil breaks through surface ( 9-15 minutes depending on thickness and outdoor temperature).
- While salmon is cooking, bring marinade to boil. Reduce heat and simmer 5 minutes (sauce should be thick and coat spoon). Add reserved green onions to sauce or pour sauce over salmon and garnish with green onions.Note: Delicious served with roasted rosemary redskin and/or sweet potatoes. For a buffet, surround with tri-colored julienne sliced peppers (red, orange & yellow) sauteed in a touch of extra-virgin olive oil seasoned with a pinch of coarse salt & freshly cracked pepper.