Bbq Glazed Salmon With Black Bean Compote
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
59
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Ketchup2 tbsps
Brown Sugar2 tbsps
Rice Wine Vinegar1 tbsp
Worcestershire Sauce1 tbsp
Ground Mustard (stone-)2 tbsps
Grapeseed Oil1 cup
Red Onion (small diced)1 cup
Tomatoes (diced)1
Salt1 cup
Red Wine Vinegar2 tbsps
Parsley (minced fresh)1 cup
Cilantro (minced)Directions:
1
For the BBQ sauce: Whisk together all the ingredients in a bowl, add to a saucepan, and cook over low heat for 5 to 6 minutes, or until the flavors have blended
2
Reserve
3
For the black bean compote: Heat the oil in a saucepan over medium-high heat until on the verge of smoking
4
Add the onions and cook, stirring frequently, until the onions are slightly translucent, about 5 minutes
5
Reduce the heat to medium, add the peppers, tomatoes, beans, salt and pepper, to taste, and cook for 9 to 10 minutes
6
Remove from the heat, add the vinegar, parsley, and cilantro, stir well
7
Keep warm
8
For the salmon: Preheat a gas or charcoal grill to medium-high heat
9
Coat the grill plates with oil to prevent sticking
10
Season the salmon fillets with salt and pepper and grill for 7 to 8 minutes on the first side
11
Carefully flip the fillets over and continuing cooking for 5 to 6 minutes
12
Once cooked, remove and glaze with the BBQ sauce
13
To serve, spoon the black bean compote onto the center of a plate and top with the glazed salmon