Our Round 2 entry for the Fellowship of the Grill’s Cookoff to Summer Contest is a Bourbon Glazed
Cedar Planked Salmon, grilled asparagus and couscous salad with a Maple Bourbon Vinaigrette
and served with a Bourbon Sour. This BBQ fusion at its best!
Bourbon Glazed Cedar Planked Salmon with Grilled Asparagus
Ingredients:
Bourbon Glaze:
• 1 TSP extra virgin olive oil
• 1/2 red onion, finely minced
• 2 cloves garlic, finely minced
• 1 TBSP of ginger, finely minced
• 1/2 cup water
• 1/2 cup bourbon
• 1/3 cup teriyaki sauce
Salmon:
• 11⁄2 pound salmon fillet, skin on
• Lovebyrds AP seasoning to taste
• Cedar plank
• Sesame seeds and spring onions for garnish
Asparagus:
• 1 bunch of asparagus
• 2 TBSP extra virgin olive oil
• Coarse sea salt
Instructions:
1. Soak your cedar plank in water for at least 2 hours prior to grilling.
2. Next, set up your grill (ideally charcoal) for indirect cooking and bring temperature up to
400oF.
3. In a medium saucepan, add the olive oil and sauté the onions and garlic, stirring often
until tender. About 5 to 6 minutes.
4. Next add in the bourbon, water and teriyaki sauce. Whisk to combine and bring to a low
boil. Reduce the heat to medium-low and simmer until thickened (15-20 mins). Divide the
glaze in half, reserving half of the glaze for serving.
5. Once the grill us up to temp, remove the cedar plank from the water and put it directly
onto your grill grates above the charcoal. Grill the plank for 5 minutes until slightly
charred. This will add an amazing flavor to your salmon while it cooks. Once charred,
remove from the grill.
6. While the cedar plank is cooling, pat the salmon dry with paper towel and season with
Lovebyrds AP seasoning.
7. Put salmon onto charred side of cedar plank and place onto your grill for indirect cooking
for approximately 8 mins with the lid closed.
8. While the salmon is cooking add extra virgin olive oil asparagus and season with coarse
sea salt.
9. After 8 mins, glaze the salmon again and put asparagus onto your grill grate directly over
the coals. Close lid and grill for 2 mins. After 2 mins, open lid, apply more glaze and flip
asparagus. Close lid and let the salmon and asparagus cook for an additional 2-3 mins.
10. Remove from heat, garnish with sesame seeds and spring onions and serve with extra
glaze on the side
Couscous Salad with Maple Bourbon Vinaigrette
Ingredients
Couscous salad
• 1 1 /2 cups of dried Israeli couscous
• 1⁄2 medium English cucumber, diced
• 1 tomato, diced
• 1⁄4-1⁄2 cup chopped fresh mint
• 1⁄4-1⁄2 cup chopped fresh parsley
• 1⁄4 cup chopped walnuts
• 1⁄4 cup dried cranberries
Vinaigrette
• 1⁄2 cup olive oil
• 1⁄4 cup apple cider vinegar
• 2 tablespoons maple syrup
• 2 tablespoons bourbon
• 1 tablespoon Dijon mustard
• 1 teaspoon minced garlic or shallots
• Lovebyrds AP seasoning to taste
Instructions:
1. Cook couscous as per directions on the box (typically 8-10 mins), drain and set aside.
2. In a small bowl, whisk together olive oil, ACV, maple syrup, bourbon, Dijon, garlic and
Lovebyrds seasoning (or place all ingredients into a mason jar and shake vigorously) to
make vinaigrette.
3. In a large bowl, mix walnuts, herbs, cranberries, tomatoes, cucumber and vinaigrette into
the couscous.
4. Refrigerate for at least 1 hour before serving.
Bourbon Sour
Ingredients
• 1.5 fluid ounces of simple syrup
• 1.5 fluid ounces of fresh lemon juice
• 5 fluid ounces of bourbon
• Ice cubes
• Lemon slices and cherries for garnish
Instructions:
Combine the simple syrup, lemon juice and bourbon in a shaker. Fill with ice. Cover and shake for
about 30 seconds, until the shaker is frosty. Strain into glasses filled with ice and garnish with
lemon slices and maraschino cherries.
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