Maple Bourbon Glazed “Smooth Blend” Salmon

Maple Bourbon Glazed “Smooth Blend” Salmon

With Creamy Polenta

Served at the 2015 Texas Eggfest in Austin, TX

This salmon was TOTALLY inspired by Mr. and Mrs. Spring Chicken, at the Athens Eggfest. They made Maple Bourbon Glazed Salmon that was life-changing and inspiring!!

 

 

 

4 Salmon Filets of your choice, we used skinless so that the rub was on all sides

Brine:
2 cups Apple Juice
¼ cup Kosher Salt
¼ cup Sugar
Dissolve salt and sugar in the apple juice. Add about a cup of ice to make it very cold. Put salmon and brine in a Ziploc bag or plastic container. Let sit in brine, in refrigerator overnight or up to 12 hours. Pat dry, then apply a very liberal coating of Underwood’s “It’s My Rub!” Smooth Blend (green label).

Let sit in refrigerator for 30-60 minutes with rub coating.

Set up Big Green Egg for an indirect cook at approximately 400 degrees.

 

While the BGE is coming up to temp, make the Maple Bourbon Sauce:
½ cup Salted Butter
¼ cup Real Maple Syrup
2 Tablespoons Bourbon (we used Maker’s Mark)
Combine all of the above in a small sauce pan and gently heat for about 10 minutes.

Spray the grate of your BGE with oil or Pam. Put salmon filets on to grill and brush top side of salmon with glaze. After about 4 minutes, flip the salmon over and glaze the other side. Cook about 4 minutes more. Glaze again, then cook until the texture feels right, probably not more than another minute.

Seafood Stock for Polenta:
2 cups of Low Sodium Vegetable Stock
½ oz (by weight) shrimp peels or tails

Simmer together for at least 30 minutes, covered

Creamy Polenta:
2 cups of Seafood Stock (from above)
2 cups Half and Half
1 Tablespoon Underwood’s “It’s My Rub!” Power Blend (yellow label)

Bring to about 200 degrees in a sauce pan, but do not boil because the half and half will break. Once it is hot, sprinkle in:

1 cup of Bob’s Red Mill Yellow Polenta (looks like this: http://www.bobsredmill.com/corn-grits-polenta.html)
1/2 Teaspoon of Sea Salt

1/2 Teaspoon of Black Pepper

Stir constantly with a spoon or whisk until thickened, about 20-30 minutes. Taste the polenta to check that the grain is cooked all the way and not still hard. When the polenta is done, stir in:

¼ cup Cold Butter, until melted

I hope enjoy this great tasting salmon!  And, when people ask, “What makes this taste so good?”…you can proudly say, “It’s My Rub!”

Thanks for reading!

Bruce and Kelley Underwood

Copyright 2015 Underwood’s It’s My Food!, LLC