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1
Melt butter in a medium saucepan over medium heat.
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2
Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
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3
Stir in the garlic and serrano (with the seeds) and cook, stirring, for 2 minutes.
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4
Add the peaches and cook until softened, about 5 minutes.
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5
Add the ketchup, orange juice, zest, lemon juice, cider vinegar, and brown sugar and stir to combine.
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6
Bring mixture to a simmer and cook for 30 minutes, or until thickened.
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7
Using an immersion blender or regular blender, puree the sauce until smooth.
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8
Strain the sauce through a fine-mesh sieve into a clean bowl, pressing with a rubber spatula to extract all of the juices.
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9
Discard the solids.
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10
Stir the bourbon into the barbecue sauce and set aside until ready to use.
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11
Preheat a grill to medium heat.
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12
Brush the salmon on all sides with the olive oil and season with salt and pepper.
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13
Place the fish on the grill and cook for about 2 minutes then turn the fish 45 degrees and cook for an additional 2 minutes.
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14
Turn the fish over and cook for an additional 2 minutes or until cooked through to the desired degree of doneness.
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15
During the last few minutes of cooking, brush the fish with the reserved peach sauce.
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16
Serve the salmon over wild rice with the remaining warm Peach-Bourbon Barbecue Sauce.
