COWBOY CHARCOAL
RECIPES
PLANKED COWBOY SALMON WITH TSUNAMI STOUT GASTRIQUE
SHARE THIS RECIPE
Watch the video and get this easy recipe for flavorful, smoky Verlasso salmon.
Ingredients:
- 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
- olive oil
PREPARATION:
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.
Enjoy!
