Bourbon-Glazed Salmon with Firecracker Slaw

By Chez_Alexander

Ingredients

• 3 cups very thinly sliced cabbage
• 1/2 cup thinly sliced scallions, divided
• 1/4 cup grated carrot
• 1/4 cup mayonnaise
• 1 Fresno chile, seeded and sliced
• 2 tablespoons apple cider vinegar
• 3/4 teaspoon granulated sugar
• 3/4 teaspoon black pepper, divided
• 1/2 teaspoon kosher salt, divided
• 3 tablespoons dark brown sugar
• 1 tablespoon bourbon
• 1 tablespoon soy sauce
• 4 (6-oz.) skin-on salmon fillets

Details

Servings 4
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

1. Preheat a charcoal grill to medium-high (400°F to 450°F).

2. Place cabbage, 1/4 cup scallions, carrot, mayonnaise, chile, vinegar, sugar, 1/4 teaspoon black pepper, and 1/4 teaspoon salt in a bowl. Stir well to combine. Chill until ready to serve.
Step 3

3. Whisk together brown sugar, bourbon, soy sauce, and remaining 1/2 teaspoon black pepper. Pour into a shallow dish. Place salmon, flesh side down, in sauce. Chill 15 minutes.

4. Remove salmon from dish. Place marinade in a saucepan; boil 2 minutes. Place salmon, skin side down, on oiled grates; grill, covered, to desired degree of doneness, 10 to 12 minutes for medium, brushing occasionally with reserved marinade. Place on a platter; top with remaining 1/4 cup scallions and sprinkle with remaining 1/4 teaspoon salt. Serve with slaw.

Makes 4 servings.