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Southwest BBQ Atlantic Salmon

5 star rating
 

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Submitted by: aplungis

 

Salmon is grilled with a barbeque sauce flavored with poblano and jalapeno peppers, honey and cilantro--serve with a roasted corn salad.
 

Ingredients

  • 4 8 oz portions Atlantic salmon
  • 6 oz olive oil
  • 2 cloves garlic, thinly sliced
  • 2 shallots, thinly sliced
  • 2 whole poblano peppers
  • 1/2 jalapeno, seeded
  • 8 oz BBQ sauce
  • 2 oz honey
  • 1 tbsp chopped cilantro
  • Salt and pepper to taste
  • 4 ears fresh roasted sweet corn
  • 1 red pepper, chopped
  • 1 green pepper, chopped

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Method

Shuck the 4 ears of corn and brush with 2 oz olive oil. On a hot grill, roast corn until golden brown. Place corn to the side. When corn is cool cut ears in half and run a knife down corn cutting corn from cob. In a saute pan add 1 oz olive oil and cook peppers until tender. Add roasted corn and saute lighly until warm. Place corn on a platter. Brush salmon with 2 oz olive oil, salt and pepper to your liking. For sauce, add two oz olive oil to a pan and saute garlic and shallots until caramelized. Add chopped jalapeno and whole Poblano peppers and saute for two to three more minutes. Add the bbq sauce to mixture with honey and cilantro. Simmer sauce for about thirty minutes over medium heat. The sauce should begin to thicken and take on a sweet smokey flavor. Place salmon filets on a hot grill, skin side up. Cook for about 4 to 5 minutes before turning salmon over. Once salmon has been turned once, begin basting salmon with sauce, turning salmon every few minutes and letting the sauce bake into salmon. When salmon is completely cooked, remove from grill. Plate fish over the corn and peppers. Drizzle remaining sauce over salmon and serve immediately.

 

Notes: I prefer Sweet Baby Ray's barbeque sauce.

 

Number of Servings: 4

 

Submitted by: aplungis ()

 

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