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Pecan Bourbon Salmon Recipe

Name: River Houses Pecan Bourbon Salmon Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 pieces Salmon fillets; 1 cup Pecans, chopped; 1 tbs Brown sugar; 2 tbs Bourbon; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 2 cups Sweet potatoes, peeled and cubed; 4 tbs Butter; 1 cup Milk; 1 tsp Salt; 1 tsp Ground cinnamon; 1 bunch Collard greens, chopped; 1 medium Onion, chopped; 3 cloves Garlic, minced; 2 cups Chicken broth; 2 tbs Olive oil; 1 tsp Red pepper flakes; 1 tsp Salt

Inspired by River House

Time1h

Serves4

Salmon filet crusted in bourbon glazed pecans, grilled to perfection and served with mashed sweet potatoes and southern style collard greens

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Ingredients

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For the Salmon

4 pieces Salmon fillets

1 cup Pecans, chopped

1 tbs Brown sugar

2 tbs Bourbon

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

For the Mashed Sweet Potatoes

2 cups Sweet potatoes, peeled and cubed

4 tbs Butter

1 cup Milk

1 tsp Celtic sea salt

1 tsp Ground cinnamon

For the Collard Greens

1 bunch Collard greens, chopped

1 medium Onion, chopped

3 cloves Garlic, minced

2 cups Chicken broth

2 tbs olive oil

1 tsp Red pepper flakes

1 tsp Celtic sea salt

Method

Prepare the Salmon

Make the Bourbon Glaze

In a skillet over medium heat, combine chopped pecans, brown sugar, bourbon, olive oil, salt, and black pepper. Cook for 2-3 minutes until the sugar dissolves and the pecans are coated. Remove from heat.

Crust the Salmon

Preheat the grill to medium-high heat. Place salmon fillets on a plate and cover them with the bourbon pecan mixture, pressing gently to adhere.

Grill the Salmon

Grill the salmon for 4-5 minutes on each side or until cooked through and flaky. Remove from grill and set aside.

Prepare the Mashed Sweet Potatoes

Cook the Sweet Potatoes

In a large pot, bring water to a boil and add cubed sweet potatoes. Cook for 15-20 minutes until tender. Drain.

Mash and Season

In the same pot, add butter, milk, salt, and ground cinnamon to the sweet potatoes. Mash until smooth and creamy.

Prepare the Collard Greens

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened.

Cook the Collard Greens

Add chopped collard greens, chicken broth, red pepper flakes, and salt. Bring to a simmer and cook for 30-35 minutes until greens are tender.

Serve

Plate the Dish

On each plate, serve the grilled pecan bourbon salmon alongside a generous scoop of mashed sweet potatoes and a portion of collard greens.