Bourbon Bacon Pecan Salmon

SALMON:--
1 whole side of salmon
8-10 navel oranges, sliced
Chopped parsley, for garnish
BACON PECAN CRUST:--
1½ cups pecans, roughly chopped
¾ cup cooked bacon, chopped
1 tbsp Bourbon
BOURBON GLAZE:--
85 g Bourbon
½ cup soy sauce
2½ tbsp brown sugar
1.5 tbsp Molasses
1 tsp SIDS HOT WORCESTER SAUCE
½ navel orange, juiced

Preheat a two zone medium heat fire, about 165°C.
Put a cast iron frypan over the high heat side of the BBQ. Add bourbon to the pan to simmer for 2 minutes. Add SIDS HOT WORCESTER SAUCE and the rest of the ingredients for the Bourbon Glaze and simmer over the flames until reduced by ½ & thickened. (about 8-9 minutes) Make sure to stir it often, and pull the pan off the flames if you see it start to bubble too high. Let it cool, then add it back to the flames and keep stirring. Once the glaze has thickened, pull it off to cool for 5 minutes.
Add all sliced oranges to the cool side of the grill to create a “plank” for your salmon to lay on. Place the salmon on top of the oranges and lather it with half of the cooled bourbon glaze.
In a bowl, mix together the bacon pecan crust. Thoroughly cover the top of the salmon with the crust. Close the grill lid and cook indirect at 165°C for 30 minutes until it reaches 60-65°C internal.
About 10 minutes before the salmon is done, drizzle the remaining glaze over the top of the pecan crust to caramelize. When the salmon is done, pull it off and garnish with chopped parsley. Serve and enjoy!