Bujold BBQ & Kitchen

INGREDIENTS

• 1 lb Salmon Fillet  
• 1/2 cup Crosby’s Maple & Molasses Syrup
• 2oz quality Spiced Rum
• 1T Dehydrated Minced Onion (or minced shallot)
• 1t fresh minced Ginger
• 1 clove garlic minced
• 1t Soya Sauce
• 1/2t Chili Powder
• 1/2t Salt (preferably Kosher)
• 1/4t Pepper

INSTRUCTIONS

1. In a small saucepan, combine Maple Syrup, Rum, Onion, Ginger, Garlic, Soya Sauce, Chili Powder, Salt & Pepper.
2. Heat over medium-low heat until reduced by half, about 10-15 minutes. Do not leave unattended and stir frequently. Remove from heat. Let cool completely.
3. Once cool place Salmon in Ziplock bag – pour in cooled glaze. Working gently, remove as much air as possible and place in fridge for 1hr.
4. Heat grill to medium heat, about 400°F.
5. Carefully remove fillet from ziplock (reserving glaze)
6. Place salmon, skin side down, in a cast iron pan.
7. Brush reserved glaze.
8. Grill salmon 15 min, or until it is cooked to your desired doneness, brushing with sauce every 5 minutes or so.
9. Remove from grill.
10. Slide a thin spatula under the fillet to remove . Serve immediately.

Notes

• Skinless fillets will work for this recipe as well
• Dehydrated onion can be replaced with fresh minced shallot
• This recipe can also be done in a cast iron skillet in the oven.