I worked on shooting the recipes for these amazing products called Rooster Feather.
My friend in river falls makes these awesome jams, BBQ sauces, ketchup ect. We worked as a group to pull together the sets and styling. So much fun to work and sample these products. Once you try this BBQ sauce you will be looking at an empty bottle and trying to get more. You can follow him on Facebook and check out the web site to get more recipes.
food styling: Kati Standal
Here is the recipe fro the Asian BBQ sauce-
BAKED OR GRILLED SALMON
- 3 1/2 cups water
- 1/2 cup kosher salt
- 1/4 cup sugar
- 2 tbs dried dill
- 2 tbs soy sauce
- 1 cup of ice cubes
- 1 1/2 lbs salmon filet (about 1″ thick)
Put water, salt, sugar, dill and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into large zip-loc bag. Add ice and salmon; seal. Put in the fridge for 2 hours. Flop the bag a couple times.
Oven: Preheat oven to 400 degrees. Cover baking sheet with aluminum foil. Take salmon out of the brine and put skin side down on baking sheet. Bake for about 20 minutes. Brush the Rooster Sauce on salmon flesh side for about the last 2-5 minutes. The filet will be done when fat starts to bubble out. Let rest for 5 minutes before serving.
Grill: Get a full chimney of charcoal going. I you have a gas grill follow oven directions above. Cover half of the grill with aluminum foil. When the coals are ready, bank coals on one side of the grill. Place the grill rack with the aluminum foil on the opposite side of the grill for indirect grilling. Take salmon out of the brine and put skin side down on aluminum foil side of the grill. Check after about 15 minutes. Depending on the heat of your grill this could take between 17 to 20 minutes. Brush the Rooster Sauce on salmon flesh side for about the last 2-5 minutes. The filet will be done when fat starts to bubble out. Let rest for 5 minutes before serving.