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Composition Whiskey Grilled Salmon:
- Require - Salmon
- You need 1 cup Jack Daniels wood chips
- Make ready 1 1/2 lb - wild caught sockeye salmon
- You need 1 of butter-olive oil spray, to coat fish
- Take 1 - freshly ground pepper corns, to taste
- Prepare 1 bunch for fresh dill weed
- You need of Asparagus
- Prepare 1 bunch of asparagus
- Provide 1 tbsp for minced garlic
- Give 1/4 cup extra virgin olive oil
- Give for Spinach
- Make ready 1 bunch of fresh spinach
- Prepare 1/4 cup for Extra virgin olive oil
- Give 1 tbsp - minced garlic
Whiskey Grilled Salmon start cooking:
- SALMON:
- Lay foil flat and place wood chops in the center.
- Perforate the foil by jabbing it with a fork or something else just as pokey.
- Place foil with wood chips on top of fire to build smoke and close lid to grill.
- Measure and place another foil sheet down for the fish.
- Place filet skin side down and inspect fish and remove any bones.
- Spray butter-oil on fish to coat the flesh evenly.
- Grind pepper on fish as you see fit.
- Add dill leaves to fish, discarding stems.
- Place foil containing the fish on the grill and close the lid.
- Once at medium temperature, add the spinach and mix oil and garlic evenly amongst the spinach. Watch it because this doesn't take long.
- ASPARAGUS:
- Lay out another sheet of foil for the asparagus.
- Drizzle EVOO over the asparagus an add the garlic.
- Mix the oil and garlic in the asparagus to ensure it is incorporated.
- Add the asparagus to the grill next to the fish.
- SPINACH:
- Add EVOO and garlic to pan and heat.
- Turn fame off when complete.
- Remove the salmon once its internal temperature has reaches 145°F.
- Remove the asparagus after the fish.
- PLATING:
- A square or rectangular plate will work best for this.
- Place a bed of spinach down, just larger than the piece of salmon you intend to cut.
- Cut a piece of salmon in a nice rectangle and place upon the spinach.
- Lay spinach out how it will make the most sense and look the best.
- Enjoy hot and pair with a Chardonnay or savignon blanc.
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