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Grilled Atlantic Salmon with a Smoked Chile BBQ
Ingredients
- 4-6 oz. Portions of Atlantic Salmon Fillets
- 1-Cup Ketchup
- 2 Smoked Poblano chiles; rough chopped
- 1 Tbs. Lemon Juice
- 1 Tbs. Sugar
- 2 tsp. Worchestershire Sauce
- 2 Tbs. Honey
- 1 tsp. Celery Salt
- ¼ tsp. Cayenne Pepper
- 2 Small Shallots; minced
Directions
1. Portion the salmon fillets and set aside until ready to grill.
2. For the BBQ; heat a small amount of oil in a medium saucepan and sauté the shallots until just browned. Add the smoked peppers and continue to cook for another 3 minutes on medium heat.
3. Now add the ketchup, Worchestershire, celery salt and cayenne pepper and bring to a simmer for about 5 minutes.
4. Next add the honey, sugar and the lemon juice and simmer for another 10 minutes. Puree and pass through a fine sieve. Serve warm over the grilled salmon.
5. To grill the salmon; season well with salt and pepper and place on a hot grill and cook for about 10 minutes per inch of thickness. Remove from heat and serve.
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