It’s hot hot hot.
Great time to get out on the back porch and fire up the ol’ grill.
And cool down in the sweltering summertime.
So we’re paying homage during
Grillin’ & Chillin’ Week
One of our faves…
Cedar Plank Grilled Salmon with a Jack Daniels Tennessee Whiskey sauce.
WHAT YOU NEED:
1 large cedar grilling plank
1 large wild caught salmon fillet
1/2 T extra virgin olive oil
1/2 sweet onion, chopped
1 jalapeno seeded and chopped
1 cup mango chutney
1/2 cup Jack Daniels Tennessee Whiskey
3 T whole grain mustard
WHAT TO DO:
Fill your sink with water and soak your cedar plank for at least 3o minutes.
Preheat your grill to medium high.
Season your salmon with olive oil and sprinkle with S&P.
In a small saucepan heat olive oil over medium high heat. Toss your onions into the pan and allow to sweat for a few minutes. Add in your jalapeno and allow to cook for 4 minutes. Season veggies with S&P.
When the veggies are soft, deglaze with Jack Daniels. Scrape up all the good browned bit on the bottom of the pan. Stir in mango chutney and mustard. Bring to a boil then reduce heat and simmer until your salmon is ready.
When your grill is hot, place salmon, skin side down, on the cedar plank. Place plank on the hot grill and shut the grill cover.
Grill until cooked through, about 12 minutes.
Top with Jack Daniels sauce.