Peach & Bourbon: Lemonade – BBQ Sauce – Salmon with Sweet Corn and Basil Relish
Peach & Bourbon Lemonade
1 12 oz. container all-natural frozen lemonade
2 juicy ripe peaches, sliced
24 oz. water
12 oz. BSB Heritage Distilling bourbon
1/2 cup torn basil leaves
Use the lemonade concentrate container, which is 12 oz., to measure all the liquid. Muddle the peaches, basil, lemonade concentrate, and bourbon. Slowly stir in the water and top with more sliced peaches and basil to serve!
Peach & Bourbon BBQ Sauce
1 cup ketchup
2 Tbsp. coarse grain mustard
1 tsp. brown sugar
1 garlic clove, smashed
1 ounce BSB Bourbon
1 Tbsp. soy sauce
1 tsp. Worcester sauce
1 tsp. cracked black pepper
1 tsp. onion powder
1 tsp. hot sauce
2 Tbsp. apple cider vinegar
1/2 juicy peach, diced
Pinch of red chili flakes
Kosher salt to taste
Simply whisk all the ingredients together and simmer on the stove top in a sauce pan over medium heat for 5-7 minutes to meld all the flavors and cook off the raw taste of the bourbon. Slather on all your favorite BBQ dishes!
Peach & Bourbon Salmon with
Sweet Corn and Basil Relish
1 filet wild salmon, roughly 2 lbs.
1/2 cup peach & bourbon BBQ sauce (see recipe)
Salt and pepper to taste
Peach, Sweet Corn, and Basil Relish
2 juicy peaches, pitted and thinly sliced
4 cooked fresh ears of corn
1/2 cup chopped sweet basil
2 Tbsp. olive oil
Squeeze of fresh lemon juice
Salt and pepper to taste
To prepare the fish, preheat your grill or smoker to 350 degrees. Line baking sheet with parchment paper. Always rinse your fish and pat it dry with paper towels. Place the fish on the paper and season to taste with salt and pepper. Spread the BBQ sauce over the fish and cook with the grill or smoker closed for only 15 minutes. The fish is done when the flesh flakes easily with a fork and is opaque, meaning that translucent raw fish coloring has disappeared. Remove the fish and allow to rest for 5 minutes.
To prepare the salad, slice the fresh corn from the cob, combine with the basil, salt, pepper, lemon juice, and peaches. Gently mix, then pour over top of the cooked salmon. Serve alongside peach and bourbon lemonade (see recipe) and enjoy!
