Page 5 - MARCH 2020 Barbecue News Magazine

backyard bbq
For the sauce: Ingredients
1⁄4 cup shallots minced 1⁄4 cup celery sliced
2 cloves garlic sliced 1⁄2 tsp salt
1 tbsp honey
1 cup Guinness stout 1⁄2 cup heavy cream
For the Salmon: Ingredients
4 -6 oz salmon fillets, pin bones and skin removed
12 shrimp, peeled and de- veined, tails off 16-20 per pound
olive oil
Your favorite BBQ rub
2 tbsp scallions thinly sliced
1 lb. asparagus, grilled, heated
Prepare the sauce:
Directions
In a medium pan over medium heat on the stovetop sauté the shallots and celery for 5 minutes. Add garlic to the pan and cook for 1 minute or until fragrant and just tender. Add the salt and honey, stir to combine. Add the Guinness stout and cook for 5 minutes. Stir in the heavy cream and cook for 6-8 minutes or until the mixture thickens enough to coat the back of a spoon. Cover and set aside until ready to use
Heat the grill:
Directions
Set up a charcoal grill for 2-zone cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto one side of the grill to form your hot side (direct cook- ing), leaving the other side empty to form your cool side
Grilled Salmon with Irish Stout sauce
Ray Sheehan
BBQ Buddha
Ray@BBQBuddha.com
MARCH 2020
BarbecueNews.com - 5
(indirect cooking), forming 2 zones.
Prepare the Salmon: Directions
Lightly coat the salmon and shrimp with olive oil, then dust with an even layer of BBQ rub to cover. When the grill is hot and ready to cook, place the salmon and shrimp onto the grate directly over the coals. Cook the shrimp for 2-3 min- utes per side, remove from the heat and place in the warmed sauce until ready to serve. Cook the salmon for 2-3 minutes over direct heat, until it releases from the grill grates. Flip the fish and cook for 2 minutes more. Move the fillets to the indi- rect heat side of the grill and close the lid. Cook until the salmon reaches 145 degrees, about 6-8 min-
utes. Remove the salmon fillets from the grill and allow them to rest for 5 minutes.
To serve:
Arrange the grilled asparagus onto a plate. Place a salmon fillet onto the asparagus and spoon the warm Guinness sauce with the shrimp and vegetables over the fish. Top with the sliced scallions to garnish.