Bourbon Barrel Spiced Pecan Crusted Salmon

Ingredients:
• 4- 6-8 OZ Pieces Salmon
• 4 Tablespoons Dijon Mustard
• ¼ Cup Bourbon Barrel Aged Sorghum
• ¼ Cup Orange Marmalade
• ½ Cup Crushed Bourbon Spiced Pecans Bourbon Smoked Sea Salt and Bourbon Smoked Pepper to taste

Method:
• Thoroughly season salmon with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper
• Rub tops of salmon filets with mustard
• Cover tops of mustard rubbed salmon with crushed Bourbon Spiced Pecans
• Place salmon on a sheet tray or casserole and bake for approximately 10-minutes at 400 degrees
• With a whisk or food processor mix marmalade and Bourbon Barrel Aged Sorghum until thoroughly blended.

Drizzle baked salmon with Bourbon Barrel Aged Sorghum before serving.

Quick and Easy Sheet Pan Salmon!

Serves 4
For the Spiced Lemon Aioli:

• 1/3 cup mayo
• ½ Tbsp lemon juice
• ¼ tsp Bourbon Smoked Chef's Blend 
• 1 scallion, green part only, thinly sliced

For the Salmon:

• 4 (4-6 ounce) filets of salmon
• 1 pound asparagus, woody ends trimmed
• 3 Tbsp olive oil
• 1½ Tbsp Bourbon Smoked Chef's Blend
• ½ tsp Bourbon Smoked Sea Salt

Method:
• In a small bowl, whisk together the ingredients for the aioli. Set aside. Preheat the oven to 425 degrees.
• Cover a large, rimmed sheet pan with parchment or aluminum foil. Lay the salmon filets on the pan and drizzle with olive oil and season each filet with ¼ teaspoon of Chef’s Blend and a pinch of smoked salt. Place the asparagus on the sheet pan and drizzle with about 1 tablespoon of olive oil, ½ teaspoon Chef’s Blend, and ¼ teaspoon Smoked Sea Salt. Toss to evenly coat. Spread asparagus in a single layer next to the salmon.
• Place pan in the oven and roast for 12-15 minutes (cooking time will vary based on the thickness of salmon). Remove from oven and serve immediately.

Matt's Cast Iron Sesame-Crusted Salmon with Strawberry Salad

Ingredients:

• 4 -6 Verlasso Salmon or any Salmon about 6 oz each, skinned 
• 1 t. Bourbon Smoked Sea Salt
• 1 t. Bourbon Smoked Pepper
• tablespoon sesame oil or 1 tablespoon vegetable oil
• 1⁄4 cup Bourbon Smoked Sesame Seeds

Salad:
• Sliced Strawberries
• 2 T. Imperial Soy Sauce

Method:
• Season the salmon with Bourbon Smoked Sea Salt and Bourbon Smoked Salmon
• Rub both sides with oil and coat the filets with sesame seeds.
• Heat the remaining oil in a cast iron skillet.
• Place the salmon filets in the skillet and cook without moving them until the bottoms are browned, and the bottom half of the filets are opaque - about 5-minutes.
• Turn the filets and cook, without moving them, until the flesh is opaque and firm to the touch, about 5 minutes.
• Prepare the salad by mixing the berries with the Imperial Soy Sauce
Serve immediately 

Smoky Salmon with Seasonal Salad

Serves: 4 adults
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Salad:
• 3 pounds Watermelon, cut into 1/2 inch cubes
• 12 ounces of frozen corn or ( about 4 fresh ears )
• 1 pint of Blueberries

Vinaigrette:
• 2 fresh Limes, juice & zest
• 2 T. olive oil
• 2 t. Bourbon Smoked Garlic Salt
• 2 T. Honey
• 1/4 Fresh Mint, chopped
• 4-stalks of scallions, thinly sliced
• 1/4 fresh parsley, chopped
• 1 t. Bourbon Smoked Pepper

Salmon:
• 2 pounds salmon fillets skin on
• 1 T. Bourbon Smoked Garlic Salt
• 2 T. Bourbon Smoked Sesame Seeds

Method:

• Cut up the watermelon and place it in a medium-sized bowl along
  with the blueberries and corn.
• Set aside.
• Place the vinaigrette ingredients in a blender and pulse until
  incorporated or whisk in a bowl for two minutes.
• Pour the vinaigrette over the watermelon, blueberries and corn.
  Gently toss the ingredients in the vinaigrette.
• Place in refrigerator.
• Season the flesh side of the Salmon with Bourbon Smoked Garlic Salt and Bourbon Smoked Sesame Seeds.
• Place salmon, skin side down on a parchment paper-lined baking sheet.
• Roast in a 350 degrees F oven for 15-20 minutes
  or until it reaches an internal temperature of 150 degrees F.
• Optional: Garnish with drops of Bourbon Smoked Soy Sauce.
• Remove salmon from the hot pan and serve immediately over the
  marinated salad.

Enjoy the crunch of the salmon skin and the
the refreshing taste of a smoky seasonal salad, year-round.

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 Smoked Salt
• pinch Bourbon Smoked Pepper
• Bourbon Smoked Sesame Seeds, for garnish

Method:
• Place the salmon filets in a small container or bowl. Pour over the Kentuckyaki Sauce over the salmon. Marinate 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.

Quick and Easy Kentuckyaki Salmon and Veggies

Serves: 2/ Prep: 10 min/ Cook: 10 min
Ingredients:  

• 1 red bell pepper, cut into thin strips
• ¼ cup snow peas
• ¼ cup shiitake mushrooms, sliced
• 2 (4-6 oz) salmon filets
• ¼ tsp Bourbon Smoked Pepper
• ¼ tsp Bourbon Smoked Salt
• 3 Tbsp Kentuckyaki Sauce
• 1 tsp Bourbon Smoked Sesame Seeds
• 1 (5.8oz) package couscous mix, any flavor

Method:
• Preheat oven to 400 degrees. Cut two sheets of foil, about 12” long. On one side of each sheet of foil, make a small pile of bell pepper, snow peas and mushrooms.
•Lay a salmon filet on top. Season with Bourbon Smoked Salt and Pepper. Drizzle 1½ tablespoons of Kentuckyaki Sauce over each salmon filet.
• Fold over the other half of foil to form a packet. Fold over and seal the three open sides tightly.
• Lay the packets on a baking sheet. Bake for 10 minutes.
• While the salmon is cooking, prepare the couscous according to package instructions.
• Remove packets from oven and carefully open. Garnish salmon and vegetables with smoked sesame seeds and serve with a side of couscous.

Barrel-Aged Maple Glazed Cast-Iron Salmon

Ingredients:

• 1 tablespoon olive oil or vegetable oil
• 6 3-4 ounce boneless skinless salmon fillets
• Season to taste Bourbon Smoked Salt and Pepper 
• 1/3 cup Bourbon Barrel Aged Maple Syrup
• 2 T. Bluegrass Soy Sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, finely minced
• 2 t. freshly grated ginger
• a dash of hot sauce or Sriracha (optional)
• fresh chives and Bourbon Smoked Sesame Seeds for garnish (optional)

Instructions:

• Preheat your oven to 375-degrees F.
• Heat a large cast iron over medium-high and add the olive/vegetable oil. 
• Season the salmon fillets on both sides with Bourbon Smoked Salt and Pepper and add to the hot cast iron, flesh side down.
• Let brown on the first side (about 2 minutes) and then flip to brown on the bottom.
• In a separate bowl, whisk together the Bourbon Barrel Aged Maple Syrup, Bluegrass Soy Sauce, sesame oil, garlic, ginger, and hot sauce in a small bowl and pour it over the salmon filets.
• Place salmon in the oven, uncovered, and cook for about 7-10 minutes, or until the salmon is cooked through.
• Spoon the maple glaze over the salmon again before serving.