We are extremely blessed to have some great friends. Simeon “Real” Dill is known as being a celebrity barber, but to me he is a great man of God, businessman and style enthusiast. When Jeremy informed me that Simeon was coming over for dinner I wanted to make something as eclectic as he is. I had just purchased some locally grown peaches from the market and wanted to continue celebrating national bourbon month. What better way to do this then to make peach bourbon barbecued salmon!
This savory dish was light and refreshing, yet filling. Go follow Simeon “Real” Dill on Instagram here.
- 2 Tablespoons olive oil
- ½ onion, diced
- 2 tablespoons minced garlic
- 1 cup ketchup
- ½ cup orange juice
- 3 tablespoons of Worcestershire sauce
- 1 teaspoon of chili powder
- ½ cup brown sugar
- 2 tablespoons apple cider vinegar
- 3 tablespoons bourbon (Southern Comfort)
- 2 peeled, pitted, and diced peaches
- Salt and pepper to taste
- 4 salmon fillets
- 2 peaches pitted, and cut in half
- 2 table spoons of maple syrup
- ½ teaspoon cinnamon
Cooked rice pilaf or wild rice, for serving
- In a saucepan, add olive oil over medium heat. Add onion and cook for about 5 minutes until caramelized. Add garlic and chili powder and stir. Add peaches and cook until softened. Once softened, add ketchup, orange juice, apple cider vinegar, brown sugar, and Worcestershire sauce. Simmer for about 30 minutes. Once sauce has cooled off, pour into a blender and puree until smooth. Stir in bourbon and set-aside until ready to use.
- Pre heat grill. Clean salmon fillets. Brush with olive oil and season with salt and pepper. Place fish on a cedar plank or foil on the grill to ensure it will not stick. Cook for about 2 minutes and turn fish over and repeat. Brush the fish with the peach bourbon sauce and grill until done.
- While fish is grilling, pour maple syrup on the 4 pitted peach halves. Sprinkle cinnamon on top and place on the grill. Cook for 2 minutes.
- Take fish and grilled peaches off of the grill. Serve hot with rice.