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2 Servings
2 each salmon fillet (7-8 ounces)
½ teaspoon kosher salt and black pepper mix 90%-10%
1 cup Bourbon Glaze, for basting (see recipe below)
1 cup Grilled Corn Salad (see recipe below)
1½ cup mashed potatoes, your favorite recipe
2 tablespoons green onions, diagonally sliced for garnish
10 each asparagus-spears, blanched and reheated with butter
Bourbon Glaze
Yields 1 cup
1 tablespoon whole butter
½ cup yellow onions, minced
¾ cup ketchup
1 tablespoon molasses
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons yellow mustard
1/2 teaspoon ground black pepper
¼ teaspoon chili powder
3 tablespoons bourbon
Melt butter in a pan over med-high heat. Add onions and sauté until
soft. Add the rest of ingredients except bourbon. Reduce heat to medium-low
and simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until
heated through. Blend sauce until smooth and cool. Use this basting sauce while
grilling the salmon.
Grilled Corn Salad
Yields 1½ cups per person
1 each fresh corn cob
1 teaspoon virgin olive oil
1/2 can black beans, rinsed and drained
3 tablespoons jicama, peeled and diced ¼”
2 tablespoons carrots, peeled and diced ¼”
1 tablespoon green onions, thinly sliced
2 tablespoons cilantro, thinly sliced
2 tablespoons basil, thinly sliced
1 tablespoons lime juice
2 tablespoons orange juice
1 teaspoon lime zest
¼ teaspoon ground cumin
¼ teaspoon kosher salt
1 pinch black ground pepper
Brush corn with oil and season with some kosher salt; grill until tender making sure that grill marks are left on corn (about 10 minutes). Cool corn. Slice down cob for corn kernels; set aside.
Make dressing mixing lime juice, orange juice, lime zest, ground cumin, salt and pepper and then add oil to emulsify. Mix all dry ingredients well and store in refrigerator. Add dressing to corn salad just before serving.
To plate: Set mound of mashed potatoes on the center of a plate. Lay asparagus spears on top of mashed potatoes. Lay bourbon basted salmon on top of asparagus and finally “crown” the dish with the corn salad for extra height. Garnish with sliced green onions.
