Salmon w/Dijon Bourbon Glaze, Roasted Garlic & Potatoes and Grilled Asparagus

We were celebrating Mother's Day with my Mom and Salmon is one of her favorite foods.  I had my doubts about cooking salmon for an hour and a half, but this turned out really good.

Salmon with Dijon Bourbon Glaze

Ingredients:

1 salmon fillet, about 3-4 pounds or 3-4 1/2 pound fillets

3 tablespoons brown sugar

4 tablespoons Dijon mustard

3 tablespoons bourbon

A bunch of fresh dill

Freshly ground black pepper to taste

Combine the mustard, brown sugar, and bourbon.

Slather the sauce over the salmon, sprinkle liberally with freshly ground black pepper, and lay fresh

dill on top.

Heat the BGE to about 350° or so. I use a stone or firebricks to keep the drip pan (with water in

it) up off the grill just so the pan doesn't burn.

Let the salmon roast for about an hour and a half in the 350° range. Add more glaze during the

roasting if you want, and don't let the water boil away in the drip pan.

 


Roasted Garlic and Potatoes

Ingredients:

Small to medium new potatoes suggested ( we used a combination of new potatoes and sweet potatoes)

3 to 5 whole heads of garlic

1/3 to 1/2 cup olive oil

1/3 to 1/2 cup dry white wine

Kosher salt

Freshly ground black pepper

Quarter new potatoes and set on a large rimmed baking sheet.

Chop off the very top of each garlic head and arrange throughout the potatoes.

Drizzle olive oil over the tops of the garlic and all over potatoes; do the same with the wine.

Generously salt and pepper potatoes and garlic. Toss potatoes to coat.

Cover tightly with aluminum foil and bake at 375° for 45 minutes.

Remove foil and continue baking for 20 to 30 minutes until nice and golden.

Grilled Asparagus

Snap off the ends of the asparagus and place on skewers.  Brush on olive oil and sprinkle with salt and
pepper.  Grill 10 minutes over medium high heat.

And the finished product was one awesome meal