Honey Barbecued Salmon

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

Heat Scale
Submit Recipe


Ingredients:

For Sauce:

1 cup ketchup
1 cup honey
1/4 cup coarse-grain mustard
1/3 cup finely chopped fresh jalapeno chiles
2 Tbsp. rice vinegar (unseasoned)
1 tsp. tabasco
3 Tbsp. firmly packed light brown sugar
1 Tbsp. curry powder
1-1/2 tsp. sweet paprika
1 tsp. soy sauce
1 tsp. minced garlic
1 tsp. vegetable oil
1/2 tsp. worcestershire sauce
1/2 tsp. fresh lemon juice
1/4 tsp. freshly ground black pepper

For dressing:

2 Tbsp. malt vinegar
1 tsp. honey
1/2 cup olive oil
2 Tbsp. finely chopped fresh coriander sprigs
1 Tbsp. finely chopped shallots

6 (4 oz.) salmon fillets
2 cups mache (lamb’s lettuce)

Instructions:

To make sauce:

In a heavy saucepan stir together the sauce ingredients and bring to a simmer, stirring occasionally, about 15 minutes. (The sauce will keep, covered and chilled, for 1 week)

Make dressing:

In a small bowl whisk together the dressing ingredients until well combined . Season with salt and pepper to taste . Chill the dressing for 15 minutes, then brush both sides of the salmon fillets with about 1/3 cup of the sauce, and grill on a well-oiled rack set about 4-5″ over glowing coals, about 3 minutes on each side, or until the salmon just flakes.

Divide the mache among 6 plates and top with the salmon fillets. Spoon some dressing over each piece of salmon.

Serves 6.