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Not Just BBQ: Wobbly Boots' Brown Sugar Salmon Is A Sweet-And-Savory Alternative

Want a change of pace? Wobbly Boots' seafood options are a win

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Brown Sugar Salmon at Wobbly Boots

At Wobbly Boots, BBQ is the backbone of the menu. Their smoked and charbroiled beef, pork, turkey, chicken, and sausage are an easy win for anyone hungry for a savory BBQ lunch or dinner.

But Wobbly Boots also offers catfish, shrimp, and salmon: less-known, but still excellent options. For a change of pace, we tried the Brown Sugar Salmon.

It begins with salmon, filleted and skinned in the Wobbly Boots’ kitchen, then cut into a 7-ounce steak. A brown sugar glaze brings out the meat's rich flavors, resulting in a centerpiece that is both sweet and savory. A side of Texas toast, crisp, golden, and buttery, completes the fine balance of tastes.

Mashed potatoes are a smooth starch to compliment the fish, and for a burst of summer-garden freshness is a side of Spring Beans sautéed with diced red onion and minced garlic.

*DINING TIP: One of the most popular Wobbly Boots appetizers is their Onion Rings with Chipotle Ranch dipping sauce. Chef Tom Livingston insists that those onions be hand-cut on site before being breaded and fried. Diners will only see a mountain of rings--a crisp exterior enclosing tender, translucent onion. That breading is perfectly balanced between salt and white pepper: zest springs from each bite. The dipping sauce kicks up the spice level nicely for those who want a little extra.

Open year-round at 11:00 a.m. and closed only on Christmas Day, Wobbly Boots Roadhouse is the go-to for casual dining, business lunches, or just anyone looking for flavorful BBQ.

Dining At Wobbly Boots

photo by Al Griffin

THE RECIPE: Spring Beans from Wobbly Boots' Brown Sugar Salmon Dish

The brown-sugar salmon recipe is a chef's secret, but we managed to nab the recipe for the excellent Spring Beans side dish that complements the meal!

  • Select Haricot Vert Beans, a variety of green bean generally longer and slimmer than green beans, but garden green beans may be used.
  • Snap the ends from the beans and use approximately 1 ½ handsful for a single large or double serving.
  • Dice red onion; the amount will vary according to personal preference.
  • Mince garlic; the amount will vary according to personal preference, but at least 1 Tsp should be used.
  • In a sauté pan, heat approximately ½ cup light oil.
  • Toss in beans, diced onion, and minced garlic.
  • Over medium to high heat, cook the beans for 2 ½ to 3 minutes--just until the rich green color begins to fade to a deeper hue.
  • Pour over the greens 2 to 3 Tb of white wine to intensify and brighten the flavors.
  • Remove from heat and serve as the vegetable to accompany any meat of choice.
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