Check out this easy recipe for flavorful, smoky Verlasso salmon.
4 cups Tsunami Stout
1 cup sherry vinegar
1⁄2 cup Mike’s Hot Honey
4 slices pepper bacon, chopped into 1-inch pieces
8 oz red onions, diced medium, and par boiled until fork tender
4 cloves garlic, rough-chopped
2 lb. baby red potatoes, diced in 1-inch pieces
salt and pepper, to taste
1 1/2 lb. Verlasso Salmon, cut into 4 fillets
Prepare your grill with Cowboy Oak & Hickory Lump Charcoal or Cowboy Garlic & Onion Briquets. For extra flavor, add about 5-7 Cowboy Wood Chunks directly to the fuel about 5-6 minutes before you are ready to begin cooking. When the grill is ready bring a medium cast-iron pan to medium heat, cook bacon 5 to 7 minutes to render the fat, then add the red onions, garlic and diced potatoes and season to taste with salt & pepper. Cover the pan with a lid or foil and set to the side of the grill and roast until potatoes are soft and browned, about 10 to 15 minutes. While the potatoes are roasting, in a saucepan over the grill, combine Tsunami Stout, sherry vinegar and honey; let reduce until the gastrique has the consistency of syrup.
Lightly brush the tops of the salmon pieces with the olive oil, and season with salt and pepper. Place salmon a soaked cedar plank. Roast over Cowboy Charcoal until cooked through, about 10 to 15 minutes.
Plate the potato hash on serving platter, top with the salmon and drizzle the gastrique over the salmon.
Cowboy® 100% All Natural Hickory Wood Chunks add a smoky flavor to your grilled foods. The hearty aroma and full flavor of hickory wood gives meat an unmistakable woodsy taste. This flavor goes well with any meat, but pairs particularly well with beef, pork and chicken. These hickory wood chunks are larger than chips, making it easy to maintain a steady long-term smoke source.
Cowboy® 100% All Natural Pecan Wood Chunks produce a smoky aroma similar to hickory, but adds a sweeter flavor to your grilled foods. While they're often used to cook heavier meats like beef or lamb, it also pairs well with pork. When mixed with other woods, it can be the perfect complement to lighter foods such as poultry and vegetables.
Cowboy Oak & Hickory Hardwood Lump Charcoal is made from one ingredient - wood. Made in the USA, we use only the highest quality oak and hickory hardwoods.
Cowboy® 100% All Natural Cherry Wood Chunks produce a mild smoke that has a tangy, fruity flavor. It complements lighter meats, such as chicken and fish, as well as vegetables. Cherry is also known for adding a reddish tone that gives beautiful color to pork, poulty, and salmon. Whether you're enjoying a backyard barbeque or a competitive cook-off, cherry wood makes a great impression.
Cowboy® All Natural Garlic & Onion Hardwood Briquets are made with all natural hardwood charcoal blended with real onion and garlic. Not only do the briquets add great flavor to your grilled foods, but they emit an amazing aroma that starts when you light the coals and continues all the way through cooking. Cowboy® Garlic & Onion Hardwood Briquets pair well with beef, lamb, pork and vegetables.