Craig shares details of Jack Daniels barbecue sauces, and shows us a great healthy summer dish
It’s barbecue season and with the British weather being the best it’s been for years, it’d be rude not to get the grill out! With that it mind why not add a deeper dimension to your cooking this year with some great sauces and glazes from Jack Daniels, yes Jack Daniels!
For this sponsored post I want to share a great summer dish, just as good on the barbecue as on the hob. For my dish I used the Tennessee honey glaze, but there are many to choose from such as the full flavour smokey barbecue sauce, to the extra hot Habernero sauce, so why not give them a look when you shop next. At around £1.50 a bottle it’s a little money for a lot of flavour.
I’ve created a healthy summer salmon dish using fine Scottish salmon steaks and fresh vegetables including baby carrots, tender stem broccoli, mange tout, baby corn and orange pepper. I also did some minted new potatoes and some toasted sour dough bread, socking up the cooking juices from the griddle.
The first thing to do is to marinade the salmon in the sauce. Drizzle it over, rub it in and then pop it in the fridge for up to two hours, or over night if you wish.
While the delicious sauce does its thing prep your vegetables. All I did was chop the pepper into thin strips and top and tail the carrots. For the potatoes I got a pan of water on and chopped a handful of mint.
With the potatoes on, boiling in their minted water I added the carrots to the steamer. They take a little longer than the other veg and ten minutes later I added the other veg to the top of the steamer.
With all the vegetables now cooking it was time to retrieve the salmon from the fridge and wack it on a hot griddle. While I’m doing this indoors, you can just as easily cook the salmon on your barbecue. I put the salmon skin side down to make sure that it got really crispy and kept and eye on it as it cooked. As salmon cooks it changes to a lighter colour and you can easily see when it’s time to turn it over to cook the other side.
With the salmon and vegetables now cooked it was time to plate up. After I did that I sliced a couple of pieces of sour dough bread and pressed these onto the griddle to soak up the cooking juices and any remaining Tennessee honey glaze that remained on it. As soon as the bread was lightly toasted I tucked in!
The Jack Daniels Tennessee honey glaze really did add something special to this dish and I’m really looking forward to trying more recipes with my sauces.
On the Jack Daniels Sauces website they have a number of great recipes to inspire you to get cooking. So when you try yours, please feel free to add a note here and let me know what you thought. All the best. Time to get cooking!