IRISH SALMON RECIPE

I Package frozen salmon fillets (about 6, thaw & pat dry)

Marinade:

• 1/3 Cup Irish Whiskey
• 1/4 Cup White wine vinegar
• 1/4 Cup Honey
• 1 Tbs Thyme & a dash of Sea Salt

Place fillets in a zip lock bag and cover with mixed marinade. Let rest for 1 1/2 hours.

Bailey’s Irish Cream Sauce:

• 2 Cups heavy cream
• 1/3 Cup Bailey’s Irish Cream
• 1/4 Cup Honey
• 1 6oz package of shredded Parmessaen Cheese
• 2 tsp corn starch dissolved in 1/4 cup cold water

Use a sauce pan on the kitchen stove. Very low heat.
Mix first four ingredients and heat until dissolved. Add corn starch mixture and heat until the sauce thickens.

The grill should be heated to 400 degrees.
Lay the marinated filets out on a flat baking pan and cover with Big Green Egg Citrus & Dill seasoning. Spray the fillets with Olive Oil.
Place the fillets onto the open cooking racks.
*Important*: Have your instant read thermometer with you when you place the fillets onto the cooking grids. Stay with the fish as the fillets will cook quickly at this temperature.
Let them cook for approximately 4-5 minutes and then check the temperature.
Remove to a foil container and cover when the internal temperature is 145 degrees.

Plate the fish and drizzle with the hot cream sauce. A good side to go with the salmon would be roasted new potatoes and asparagus. Drizzle the sauce on these as well.

Enjoy,
TL Stallings, Madison Fireplace & Patio