Magnify your culinary creativity with grill master extraordinaire, Chef Eric Gephart, as he shares an unconventional way to prepare whole salmon that is sure to spark a few conversations and taste buds.
This is how you make Dragon Salmon.
BONUS: Pineapple Bourbon Sauce recipe below!
Eric’s Bourbon Dream Sauce
2 Cups Pineapple Juice
¼ Cup Pineapple, Puree
¾ Cup Onion, Yellow, Puree
¼ Cup Roasted Garlic, Puree
2 Cups Dark Brown Sugar
¼ Cup Lemon Juice, Fresh
¼ Cup Teriyaki Sauce
¼ Cup Tamari
½ Cup Water
½ teaspoon Cayenne Pepper
½ Cup Bourbon
Corn starch slurry to thicken
DIRECTIONS
In a sauce pot, combine all ingredients reserving the corn starch slurry.
Simmer for 20 minutes. Cut the heat and slowly incorporate the slurry while whisking. Bring the sauce back to a simmer. Sauce should be nappe (having the thickness or viscosity to coat the back of a spoon and hold a line when a finger is drawn threw it)
