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Restaurants›River House Restaurant and Raw Bar›Maker's 46® Barrel Plank-smoked Salmon Recipe

Maker's 46® Barrel Plank-smoked Salmon Recipe

Inspired by River House Restaurant and Raw Bar

Time1h 30m

Serves4

Served with balsamic-glazed fingerling potatoes, southern okra ratatouille and lemon-caper aioli

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Ingredients

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For the Smoked Salmon

1 lb Salmon fillet

1 cup Maker's 46® bourbon

1 piece cedar plank

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

For the Balsamic-Glazed Fingerling Potatoes

1 lb fingerling potatoes

1 cup Aged balsamic vinegar

2 tbs Honey

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Fresh parsley

For the Southern Okra Ratatouille

1 cup okra

1 cup bell pepper

1 medium Onion

2 medium tomatoes

2 tbs olive oil

2 cloves Garlic

1 tsp Celtic sea salt

1 tsp black pepper

For the Lemon-Caper Aioli

1 cup Mayonnaise

2 tbs ReaLemon lemon juice

2 tbs capers

1 clove Garlic

1 tsp Celtic sea salt

1 tsp black pepper

Method

For the Smoked Salmon

1

Prepare the Cedar Plank

Soak the cedar plank in water for at least 1 hour before cooking.

2

Marinate the Salmon

In a bowl, combine Maker's 46®, salt, black pepper, and olive oil. Marinate the salmon fillet in this mixture for 30 minutes.

3

Smoke the Salmon

Preheat the grill to medium heat. Place the soaked cedar plank on the grill, close the lid, and heat until it begins to smoke. Place the marinated salmon on the plank and grill for about 20-25 minutes, or until the salmon is cooked through.

For the Balsamic-Glazed Fingerling Potatoes

4

Prepare the Potatoes

Preheat the oven to 400°F (200°C). Cut the fingerling potatoes in half lengthwise.

5

Roast the Potatoes

In a bowl, mix balsamic vinegar, honey, salt, and pepper. Toss the potatoes in this mixture and place them on a baking sheet. Roast for 25-30 minutes until golden brown.

6

Garnish

Sprinkle chopped parsley over the roasted potatoes before serving.

For the Southern Okra Ratatouille

7

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, cooking until soft.

8

Add Remaining Ingredients

Add okra, zucchini, bell pepper, and tomatoes to the skillet. Season with salt and pepper. Cook for about 15-20 minutes until the vegetables are tender.

For the Lemon-Caper Aioli

9

Mix the Aioli

In a bowl, combine mayonnaise, lemon juice, capers, minced garlic, salt, and pepper. Mix until well combined.