Grilled Salmon with Peach Bourbon Barbecue Sauce
- 2 tablespoons unsalted butter
- 1/2 cup diced onions
- 1 teaspoon minced garlic
- 1/2 serrano pepper, halved and thinly sliced
- 4 cups peeled, pitted, and diced peaches
- 1/2 cup ketchup
- 1/4 cup fresh orange juice
- 1/2 teaspoon orange zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 2 to 3 tablespoons light brown sugar
- 2 tablespoons peach bourbon liqueur (recommended: Southern Comfort)
- Kosher salt and freshly ground black pepper
- 4 (6-ounce) salmon fillets, skinned
- 2 teaspoons olive oil
Melt butter in a medium saucepan over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and serrano (with the seeds) and cook, stirring, for 2 minutes. Add the peaches and cook until softened, about 5 minutes. Add the ketchup, orange juice, zest, lemon juice, cider vinegar, and brown sugar and stir to combine. Bring mixture to a simmer and cook for 30 minutes, or until thickened. Using an immersion blender or regular blender, puree the sauce until smooth. Strain the sauce through a fine-mesh sieve into a clean bowl, pressing with a rubber spatula to extract all of the juices. Discard the solids. Stir the bourbon into the barbecue sauce and set aside until ready to use.
Preheat a grill to medium heat.
Brush the salmon on all sides with the olive oil and season with salt and pepper. Place the fish on the grill and cook for about 2 minutes then turn the fish 45 degrees and cook for an additional 2 minutes. Turn the fish over and cook for an additional 2 minutes or until cooked through to the desired degree of doneness. During the last few minutes of cooking, brush the fish with the reserved peach sauce.