Salmon with Dijon Bourbon Glaze

5/3/2000 - Salmon with Dijon Bourbon Glaze
The Recipe
My wife doesn't really like fish - I don't either except for salmon and shell fish. Since she was down in Mississippi on business, I decided to try Gretl's Salmon with Dijon and Bourbon Glaze.
	04:27pm - the salmon was on the grill. I cooked it indirect over a drip pan with water. The drip pan was sitting on the traditional firebrick [ \|__\| ] pattern. Since the salmon was already skinned, I used HD foil - made it easier to get on and off the grill. During the cook, the BGE dome temp was approximately 350-400 degrees.

	05:20pm - Dinner was ready and it was really good! The salmon flaked apart and had a special taste - not sweet, but interesting. I went 50+ years hating broccoli, then I tasted it. I served it (again) with a spicy cheddar cheese sauce.
Previous	Next