Maple Bourbon Glazed Salmon Fillet

Bahan-bahan

• 1 Side of Salmon, skin on
• 1 Tbsp olive oil
• 1/2 Cup bourbon whiskey
• 1/4 Cup homestyle tomato sauce
• 1 Tbsp Worcestershire sauce
• 1/4 Cup brown sugar
• 4 Tsp apple cider vinegar
• Salt and pepper
• 1/4 Tsp smokey paprika
• 1/4 Tsp cayenne pepper
• 2 Cloves garlic, crushed
• 1/4 Tsp mustard powder
• 1 Tbsp olive oil
• 1 Tbsp corn flour
• 1 Tbsp corn flour
• 1 Tbsp cold water
• 6 Potatoes, peeled and cut into thick wedges
• 2 Tbsp olive oil
• 1 Tbsp chopped rosemary
• 1 Tbsp chopped thyme
• 1 Tbsp chopped parsley
• Salt and black cracked pepper
• 2 Lemons, sliced in half

Kaedah

1. 1
   Pre-heat oven to 200ºC
2. 2
   Pre-heat BBQ or griddle to medium
3. 3
   Into a bowl add maple syrup, whiskey, sauces, sugar, vinegar, salt, pepper, spices, garlic, and oil. Place in a saucepan and bring to a simmer, mix corn flour and water together to make a paste. Add to the to the sauce, whisk until the sauce thickens and remove from the heat. Brush olive oil over the skin of the salmon, turn and brush the marinade over the flesh of the salmon and set aside.
4. 4
   Place oil, herbs, salt, and pepper into a large bowl, combine and add potato wedges. Massage the mix all over the potato. Scatter onto a lined baking tray, leaving space between each wedge. Place in the oven, cook for 35 to 40 minutes until golden and crunchy.
5. 5
   Cook the salmon skin side down for 15 minutes then turn oven onto a grill setting and cook the salmon for a further 15m minutes until golden.
6. 6
   If cooking on a BBQ, cook skin side down for 25 to 30 minutes, place lid down whilst cooking, no need to turn the fish. If cooking on an open fire cook for 45 to 50 minutes and no need to turn.
7. 7
   Add lemons, flesh side down and grill for 2 minutes, remove and serve with the salmon and wedges.