cateory: courses
Barbecued salmon fillets
Reviews: 198
Ingredients:
- 2 teaspoons canola oil
- 1 onion, roughly chopped
- 2 garlic cloves, smashed
- 1 carrot, peeled and roughly chopped
- 1 celery stalk, roughly chopped
- 2 tomatoes, seeded and roughly chopped
- 2 tablespoons tomato paste
- 2 tablespoons unsulfured molasses
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 teaspoons dry mustard
- 1 teaspoon ground cumin
- 1 1 / 2 teaspoons coarse salt
- 1/ 2 teaspoon freshly ground black pepper
- Pinch of cayenne pepper, or to taste
- 6 5-ounce salmon steaks or fillets
- Spiced Pilaf
How to make
Barbecued salmon fillets
Barbecued salmon fillets
- Heat the oil in a saucepan over medium heat. Add the onion, garlic, carrot, and celery. Cook the vegetables until softened, 5 to 7 minutes. Add the tomatoes; cook the vegetables until very tender, about 10 minutes more. Add the tomato paste, molasses, honey, sugar, mustard, cumin, 1 teaspoon salt, 1/ 4 teaspoon black pepper, cayenne pepper, and 2 cups water; stir to combine.
- Simmer gently until thickened, about 30 minutes. Transfer to a food processor or blender; puree until smooth. Refrigerate until ready to serve.
- Heat a grill or grill pan. Season the fish with the remaining 1 / 2 teaspoon salt and 1/ 4 teaspoon pepper. Brush generously with sauce. Grill until the fish is cooked through, 2 to 3 minutes per side. When the fish is done, remove and discard the skin. Serve over pilaf drizzled with sauce.
Comments for
Barbecued salmon fillets
Barbecued salmon fillets
You may also like:
No poll