Ingredients
- 4 ripe avocados, diced into small squares
- 1 onion, finely chopped (adjust to taste)
- 1 tomato, diced into bite-sized cubes
- 1 bunch of fresh cilantro (optional), chopped (adjust to taste)
- 1–2 limes, juiced (adjust to taste)
- 2 palmfuls of Louisiana Bayou Spice
A beautifully layered and bold recipe for Bourbon Bayou Salmon—packed with Louisiana flavor and customizable with a maple glaze for a sweet twist:
Bourbon Bayou Salmon
Smoked salmon elevated with the deep, soulful flavors of Louisiana Bayou Spice and a smooth bourbon (or maple) glaze.
Ingredients:
- 1 large smoked salmon fillet
- 4 palmfuls of Louisiana Bayou Spice (full coverage, no holding back!)
- 2 tbsp olive oil
- 1 lemon, thinly sliced
- 1 tbsp fresh dill, chopped
- 1 tsp cracked black pepper
For the glaze (choose your path):
- 2 tbsp bourbon or 2 tbsp pure maple syrup
- 1 tbsp honey
- 1 tbsp Dijon mustard
- ½ tsp smoked paprika
Instructions:
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Prepare the Fillet:
- Place the smoked salmon fillet on a platter or baking sheet.
- Drizzle with olive oil and coat generously with Louisiana Bayou Spice—you want full flavor saturation.
- Sprinkle on the black pepper and dill, then top with lemon slices for a citrusy finish.
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Make the Glaze:
- In a small bowl, mix the bourbon (or maple syrup), honey, Dijon mustard, and smoked paprika until smooth.
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Glaze the Salmon:
- Brush the glaze generously over the salmon. Let it soak in for about 10–15 minutes.
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Warm It Up (Optional):
- For a richer finish, heat the salmon in a 275°F oven for 5–7 minutes, just to warm it and let the glaze mingle with the spice.
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Serve:
- Slice and enjoy with crusty bread, a fresh salad, or roasted veggies for a Bayou-style meal that hits every note.