Yield 4 Serving

6 each         Salmon Portion (6-7 oz each)
6 tbsp.        Jack Daniels BBQ Sauce (See Recipe Below)
3 tbsp.         Tomatillo Salsa (See Recipe Below)   
3 tsp         Cilantro Lime Cream

Instructions:
1.    Season and grill the salmon portions to desired temperature
2.    Place 1 tbsp of Jack Daniels Bourbon BBQ Sauce on top to baste.
3.    Remove the salmon to a serving platter and top with the tomatillo salsa and cilantro lime cream
4.    Serve.

Jack Daniels BBQ Sauce

Yield 4 cups

12 oz wt.    Dijon mustard
¾ cup        Soy sauce
1 cup        Jack Daniel’s Bourbon
1/3 cup        Worcestershire sauce
1.5 cup        Brown sugar
2 cup         BBQ sauce (cattleman’s)

Instructions:
1.    Combine all ingredients and mix well.  Store refrigerated until needed for use.
2.    Before use heat in a saucepan and bring to a boil.  (Caution: the bourbon may produce a flame) 
3.    Cook until the sauce thickens slightly.

Tomatillo Salsa

Yield 1 cup

½ cup        Tomatillo husked and dice ¼ inch
¼ cup        tomato, red and yellow diced ¼ inch
2 tsp.        Red onion cleaned and diced ¼ inch
½ tbsp        Cilantro washed and chopped fine
1 tbsp        Lime Juice
2 tsp         Olive oil
½ tsp        Jalepeno seeded and minced fine
Pinch        Kosher salt

Instructions:
1.    Combine all ingredients and mix well.  Store refrigerated for at least 1 hour until needed for use.

Cilantro Lime Cream

Yield ½  cup

½ cup        Sour Cream
2 tbsp        Lime Juice
½ tbsp        Cilantro washed and chopped fine

Instructions:
2.    Combine all ingredients and mix well.  Store refrigerated for at least 1 hour until needed for use.