Serves 4
four 6 ounce pieces King salmon
1 cup Sweet and Spicy BBQ Glaze, recipe follows
Shaved Fennel Slaw, recipe follows
Sweet and Spicy Peach BBQ Glaze
1 pound peaches, seeded, rough chop
1/4 cup sweet onion, chopped
1 clove garlic, chopped
1 tablespoon tomato paste
1/4 cup brown sugar
1 1/2 tablespoons samba
1/2 cup apple cider vinegar
1 tablespoon miso paste
1 tablespoon sesame oil
salt and pepper to taste
Sliced Fennel Slaw
1 fennel bulb, sliced very thin (we use a mandoline!)
2 ears corn, shucked, char grilled, kernels removed
1 tablespoon each basil, chives and parsley, chopped
Lemon Vinaigrette
1/2 cup canola oil
Juice and zest of 1 lemon
1 teaspoon honey
Salmon Prep Directions
11. Rub salmon with olive oil, salt and pepper.
2. Grill.
3. Using a pastry brush paint salmon with Sweet and Spicy Peach BBQ Glaze.
4. To serve place salmon on serving plate and a generous spoonful of Sliced Fennel Slaw alongside of salmon.
(A Syrah or Mack and Jack Amber Ale would make a great pairing with this dish).
Sweet and Spicy Peach BBQ Glaze Directions
21. In a small saucepan over low heat combine all ingredients.
2. Stir to combine. Simmer 20 minutes.
3. Remove from heat. Warm before serving.
Sliced Fennel Slaw Directions
31. In a medium bowl combine all ingredients and toss to combine.
2. Use approximately 1/4 cup Lemon Vinaigrette to dress the salad.
Lemon Vinaigrette Directions
41. In a small bowl combine all ingredients and whisk to combine.
2. Set aside.
Ingredients
Serves 4
four 6 ounce pieces King salmon
1 cup Sweet and Spicy BBQ Glaze, recipe follows
Shaved Fennel Slaw, recipe follows
Sweet and Spicy Peach BBQ Glaze
1 pound peaches, seeded, rough chop
1/4 cup sweet onion, chopped
1 clove garlic, chopped
1 tablespoon tomato paste
1/4 cup brown sugar
1 1/2 tablespoons samba
1/2 cup apple cider vinegar
1 tablespoon miso paste
1 tablespoon sesame oil
salt and pepper to taste
Sliced Fennel Slaw
1 fennel bulb, sliced very thin (we use a mandoline!)
2 ears corn, shucked, char grilled, kernels removed
1 tablespoon each basil, chives and parsley, chopped
Lemon Vinaigrette
1/2 cup canola oil
Juice and zest of 1 lemon
1 teaspoon honey
Directions
Salmon Prep Directions
11. Rub salmon with olive oil, salt and pepper.
2. Grill.
3. Using a pastry brush paint salmon with Sweet and Spicy Peach BBQ Glaze.
4. To serve place salmon on serving plate and a generous spoonful of Sliced Fennel Slaw alongside of salmon.
(A Syrah or Mack and Jack Amber Ale would make a great pairing with this dish).
Sweet and Spicy Peach BBQ Glaze Directions
21. In a small saucepan over low heat combine all ingredients.
2. Stir to combine. Simmer 20 minutes.
3. Remove from heat. Warm before serving.
Sliced Fennel Slaw Directions
31. In a medium bowl combine all ingredients and toss to combine.
2. Use approximately 1/4 cup Lemon Vinaigrette to dress the salad.
Lemon Vinaigrette Directions
41. In a small bowl combine all ingredients and whisk to combine.
2. Set aside.
Grilled King Salmon with sweet and spicy peach BBQ glaze and sliced fennel slaw
