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Whiskey Grilled Salmon Recipe

Whiskey Grilled Salmon Recipe
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Cooking Time : 1 minutes
Serving : 6
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Prepare the ingredients before making Whiskey Grilled Salmon in your home. Then, follow these steps below to serve Whiskey Grilled Salmon for your family or friends.

Ingredients: Whiskey Grilled Salmon

  • Salmon
  • 1 cup Jack Daniels wood chips
  • 1 1/2 lb wild caught sockeye salmon
  • 1 butter-olive oil spray, to coat fish
  • 1 freshly ground pepper corns, to taste
  • 1 bunch fresh dill weed
  • Asparagus
  • 1 bunch asparagus
  • 1 tbsp minced garlic
  • 1/4 cup extra virgin olive oil
  • Spinach
  • 1 bunch fresh spinach
  • 1/4 cup Extra virgin olive oil
  • 1 tbsp minced garlic

How to Make Whiskey Grilled Salmon

If you have prepared the ingredients needed, now time to start cooking. There are 27 steps you must follow to make Whiskey Grilled Salmon in your home by yourself.

    Step 1
  • SALMON:
  • Step 2
  • Lay foil flat and place wood chops in the center.
  • Step 3
  • Perforate the foil by jabbing it with a fork or something else just as pokey.
  • Step 4
  • Place foil with wood chips on top of fire to build smoke and close lid to grill.
  • Step 5
  • Measure and place another foil sheet down for the fish.
  • Step 6
  • Place filet skin side down and inspect fish and remove any bones.
  • Step 7
  • Spray butter-oil on fish to coat the flesh evenly.
  • Step 8
  • Grind pepper on fish as you see fit.
  • Step 9
  • Add dill leaves to fish, discarding stems.
  • Step 10
  • Place foil containing the fish on the grill and close the lid.
  • Step 11
  • Once at medium temperature, add the spinach and mix oil and garlic evenly amongst the spinach. Watch it because this doesn't take long.
  • Step 12
  • ASPARAGUS:
  • Step 13
  • Lay out another sheet of foil for the asparagus.
  • Step 14
  • Drizzle EVOO over the asparagus an add the garlic.
  • Step 15
  • Mix the oil and garlic in the asparagus to ensure it is incorporated.
  • Step 16
  • Add the asparagus to the grill next to the fish.
  • Step 17
  • SPINACH:
  • Step 18
  • Add EVOO and garlic to pan and heat.
  • Step 19
  • Turn fame off when complete.
  • Step 20
  • Remove the salmon once its internal temperature has reaches 145°F.
  • Step 21
  • Remove the asparagus after the fish.
  • Step 22
  • PLATING:
  • Step 23
  • A square or rectangular plate will work best for this.
  • Step 24
  • Place a bed of spinach down, just larger than the piece of salmon you intend to cut.
  • Step 25
  • Cut a piece of salmon in a nice rectangle and place upon the spinach.
  • Step 26
  • Lay spinach out how it will make the most sense and look the best.
  • Step 27
  • Enjoy hot and pair with a Chardonnay or savignon blanc.
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