Mangy Moose Barbecued Salmon Mangy Moose Barbecued Salmon 24 1 qt. Sysco Imperial Reserve barbecue sauce 1 qt. Teriyaki sauce 12 oz. Sysco Imperial onions, coarsely chopped 1 cup Sysco International Dijon mustard 1 cup Sour mash whiskey 2 tbsp. Sysco Imperial/McCormick black peppercorns 3/4 cup Sysco Natural fresh lime juice 4 oz. Sysco Natural fresh cilantro, chopped 24- 8 oz. Portico Simply salmon fillets (skinless, boneless) 1.Combine first six ingredients in saucepan. Bring mixture to boil, reduce heat. Simmer 20 minutes; cool.
2. Add lime juice and cilantro; mix.
3. Arrange salmon in shallow pan; pour marinade over and under steaks to coat both sides. Refrigerate 4 to 8 hours.
4.Sprinkle salmon lightly with oil before grilling to order