Grilled Kentuckyaki Salmon with Mango, Ginger Salsa
Serves 4
For the salmon:
4 (5-6 oz. each) salmon filets
½ cup Bourbon Barrel Kentuckyaki Sauce, plus ¼ cup for basting
* To spice it up, substitute with our Hot & Spicy Kentuckyaki Sauce!
For the salsa:
1 cup fresh mango, diced
½ cup fresh tomato, diced
½ cup cucumber, diced
2 TB cilantro leaves, chopped
juice and zest of half a lime
¼ tsp fresh ginger, grated on a microplane
¼ tsp Bourbon Barrel Smoked Salt
pinch Bourbon Barrel Smoked Pepper
Bourbon Smoked Sesame Seeds, for garnish
Method
Marinating with Kentuckyaki adds a ton of flavor to anything it touches. This Bourbon Barrel Foods signature marinade is Kentuckyaki, a sweet and savory sauce that gets its name from Kentucky, and a little bourbon for flavor! Kentuckyaki is made with soy sauce, garlic, ginger, and sweetened with Bourbon Barrel Aged Sorghum.
Kentuckyaki is a versatile marinade that works well with a variety of proteins, including chicken, pork, beef, and tofu. It’s especially delicious on a cut of Verlasso Salmon. Save some for dipping!
- Place the salmon filets in a small container or bowl. Pour over the Kentuckyaki Sauce. Marinade in the refrigerator for 1-2 hours.
- In a medium bowl, combine all the ingredients for the salsa. Refrigerate until needed.
- Heat a charcoal, gas or grill pan for medium-high heat grilling. Remove salmon from the marinade, letting excess drip off. Grill salmon, about 3 minutes on first side. Turn (when easily released) and grill the other side for about 2 minutes more, basting with the reserved ¼ cup Kentuckyaki Sauce. Remove salmon from grill and rest for 5 minutes. Serve hot or at room temperature, topped with the mango, ginger salsa and a sprinkling of smoked sesame seeds.
