This rich barbecue sauce infuses flavor into the grilled fresh salmon, giving it a very mildly spiced and unique taste.
Prep Time: 15 minutes
Cook Time: 32 minutes
Ingredients:
- 4 (6-ounce) salmon fillets
- 1 medium onion, chopped
- 1 1/2 cups tomato ketchup
- 1/2 cup dark rum
- 1/3 cup Worcestershire sauce
- 1/4 cup cider vinegar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons peanut oil
- 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
- 2 cloves garlic, minced
Preparation:
To prepare marinade, heat oil in saucepan over medium heat. Sauté onions and garlic for 3 minutes, or until tender. Add all remaining ingredients, except salmon, and bring to a boil, reduce heat and let sauce simmer for 5 minutes. Remove from heat and let cool to room temperature. Coat salmon with 1/4 of the barbecue sauce and reserve remainder of the sauce for dipping. Place fish in the refrigerator and allow it to marinade for 2 hours. Preheat grill. Place salmon skin-side down, on a lightly oiled grill, cover and cook for 12 minutes per inch of thickness. Remove fish from grill and serve with barbecue sauce.
