Peach Bourbon Salmon w/ Cranberry Cous cous and Vegetable Medley
Peach Bourbon Salmon w/ Cranberry Cous cous and Vegetable Medley

Hey everyone, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, peach bourbon salmon w/ cranberry cous cous and vegetable medley. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we must first prepare a few components. You can cook peach bourbon salmon w/ cranberry cous cous and vegetable medley using 17 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Peach Bourbon Salmon w/ Cranberry Cous cous and Vegetable Medley:
  1. Make ready Sauce
  2. Take Put 3c sugar in a sauce pan
  3. Get Add White Vinegar until about an in above the sugar
  4. Make ready Add 1/2c Soy sauce and simmer until sugar is dissoved
  5. Take Add 1c of Four Roses Bourbon
  6. Make ready Couscous
  7. Prepare Pour 2c of couscous in a large bowl
  8. Prepare Add 1/2c of cranberries, 2cloves of garlic, 1/2c of scallions
  9. Take Add 5c of boiling water and 2T of butter
  10. Get Let sit for about 15 min or until completely absorbed
  11. Make ready Add s&p to taste,
  12. Get Vegetable Medley
  13. Get Julianne 1 red pepper, 1 green pepper and 1 onion
  14. Make ready In a hot saute pan add 1T of olive oil and 1clove of garlic
  15. Take Add peppers and onions when garlic is translucent
  16. Get Add 1/3c of white wine and reduce
  17. Prepare to taste Add s&p

Remove from the heat and set aside. To make the couscous, heat the oil in a pan. Stir in the garlic and cook for another minute. Add the couscous, pour over the stock and stir.

Steps to make Peach Bourbon Salmon w/ Cranberry Cous cous and Vegetable Medley:
  1. Cook salmon to medium rare.
  2. Add bourbon sauce in a saute pan with 4 or five peaches and let boil and thicken.
  3. Add salmon to the pan and finish salmon.
  4. Plate over desired starch and veg.

Stir in the garlic and cook for another minute. Add the couscous, pour over the stock and stir. Whisk together peach preserves and hot water in a glass pitcher until preserves are dissolved. Whisk in bourbon and lemon juice. Get full Grilled Salmon with Peach-Bourbon Barbecue Sauce (Emeril Lagasse) Recipe ingredients, how-to directions, calories and nutrition review.

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