Grilled
Salmon in Barbecue Sauce
Serves 4
2 tablespoons peanut oil
1 medium onion, chopped
1 clove large garlic, minced
1 1/2 cups tomato ketchup
1/2 cup dark rum
1/3 cup Worcestershire sauce
1/4 cup cider vinegar
2 tablespoons chilli powder
2 tablespoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-ounce) salmon fillets
For the marinade: Heat oil in a saucepan over medium heat,
add onions and garlic and sauté until tender, about
3 minutes. Add ketchup, dark rum, Worcestershire sauce,
cider vinegar, chilli powder, paprika, cumin, coriander,
cayenne pepper, salt and black pepper. Bring to a boil,
reduce heat and simmer for 5 minutes. Cool to room temperature.
Brush salmon with 1/4 of the barbecue sauce, reserving the
rest for dipping. Marinate fish in the refrigerator for
2 hours.
Preheat grill.
Place salmon skin-side down on lightly oiled grill. Cover
and cook for approximately 12 minutes per inch of thickness.
Close vents during the last 4 minutes for a more pronounced
smoke flavour. Fish is done when it flakes easily with a
fork. Serve warm with reserved barbecue sauce on the side.
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