Grilled Salmon With Peach Bourbon Barbecue Sauce

• Yield: 4 Servings
• Level: Intermediate

Time

• Total: 1 hour 10 minutes
• Prep: 25 minutes
• Cook: 45 minutes
• Inactive: 0 minutes

Ingredients

• 2 Tablespoons Unsalted Butter
• 1/2 Cup Onion
• 1 Teaspoon Garlic
• 1/2 Serrano Pepper
• 4 Cups Peaches
• 1/2 Cup Ketchup
• 1/4 Cup Fresh Orange Juice
• 1/2 Teaspoon Orange Zest
• 2 Tablespoons Fresh Lemon Juice
• 2 Tablespoons Apple Cider Vinegar
• 2 to 3 Tablespoons Brown Sugar
• 2 Tablespoons Peach Bourbon Liqueur
• Salt
• Black Pepper
• 4 6oz Salmon Fillets
• 2 Teaspoons Olive Oil
• Wild Rice

Preparation

• Dice Onion
• Mince Garlic
• Halve And Thinly Slice Serrano
• Peel, Pit, And Dice Peaches
• Skin Salmon Fillets
• Cook Wild Rice

Directions

Peach Bourbon Barbecue Sauce

• Melt butter in a medium saucepan over medium heat.
• Add onions and cook, stirring occasionally, until translucent, about 5 minutes.
• Stir in garlic and serrano, and cook for 2 minutes.
• Add peaches and cook until softened, about 5 minutes.
• Add ketchup, orange juice, orange zest, lemon juice, apple cider vinegar, and brown sugar.
• Stir to combine.
• Bring sauce to a simmer and cook for 30 minutes, or until thickened.
• Using an immersion blender, puree the sauce until smooth.
• Strain sauce through a fine mesh sieve into a clean bowl.
• Discard solids.
• Stir bourbon into the barbecue sauce and set aside.

Salmon

• Preheat grill to medium heat.
• Brush salmon on all sides with olive oil, season with salt and pepper.
• Place salmon on the grill and cook for about 2 minutes.
• Turn salmon 45^o and cook for an additional 2 minutes.
• Flip salmon over and cook for an additional 2 minutes, or until cooked through.
• During the last few minutes of cooking, brush salmon with barbecue sauce.

Final Steps

• Serve salmon over wild rice.
• Coat with warm peach bourbon barbecue sauce.

• 01 January 0001