Barbecued Salmon Fillets

Name: Barbecued Salmon Fillets
Ingredients: 2 teaspoons canola oil; 1 onion, roughly chopped; 2 cloves garlic, 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 packed light-brown sugar; 2 teaspoons dry mustard; 1 teaspoon ground cumin; 1.5 teaspoons coarse salt; 0.5 teaspoon freshly ground black pepper; Pinch of ground cayenne pepper, or to taste; 2 cups water; 6 five-ounce salmon, steaks or fillets; Spice Brown Rice Pilaf

4.0

(6)

2 Reviews

By

Martha Stewart Editors

Updated on May 24, 2017

Barbecued Salmon Fillets — Photo: Sang An

Servings:

6

Salmon steaks are brushed generously with a homemade barbecue sauce, then grilled. They are served on top of brown-rice pilaf, which is flavored with white wine and vegetables and spiced with paprika, turmeric, and cumin.

Ingredients

2 teaspoons canola oil
1 onion, roughly chopped
2 cloves garlic, 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 packed light-brown sugar
2 teaspoons dry mustard
1 teaspoon ground cumin
1 ½ teaspoons coarse salt
½ teaspoon freshly ground black pepper
Pinch of ground cayenne pepper, or to taste
2 cups water
6 five-ounce salmon, steaks or fillets
Spice Brown Rice Pilaf

Directions

In a saucepan, heat oil over medium heat. Add onion, garlic, carrot, and celery. Cook vegetables until softened, 5 to 7 minutes. Add tomatoes; cook vegetables until very tender, about 10 minutes more. Add 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 the bowl of a food processor or blender; puree until smooth. Refrigerate until ready to serve.
Preheat a grill or grill pan to medium hot. Season fish with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush generously with sauce. Grill until fish is cooked through, 2 to 3 minutes per side. When fish is done, remove and discard skin. Serve over pilaf drizzled with reserved sauce.