Barbecued Salmon with Smoky BBQ Sauce and Corn
Ingredients
4 salmon Filets, 6 to 8 oz. each
kosher salt & fresh ground pepper
extra virgin olive oil for searing
½ cup honey-Citrus BBQ Sauce
Ingredients for the salsa
1 cup canned black beans, drained & rinsed
1/4 cup chopped cilantro
1 cup roasted corn, removed from cob
1/2 cup lime juice
1/2 medium red onion, diced
1/4 cup olive oil
1/2 medium red bell pepper, diced
1/2 tablespoon ground cumin
1/2 medium poblano pepper, diced
1/2 tablespoon black pepper
1/2 cup seeded diced tomato
1 tablespoon salt
Ingredients for the smoky barbecue sauce
1/3 cup apple cider vinegar
1 cup ketchup
3 tablespoons brown sugar
1 tablespoon yellow mustard
1 tablespoon molasses
2 tablespoon worcestershire sauce
1 teaspoon liquid smoke
juice of 1 orange
1 teaspoon salt 1/2 tsp dried crushed red pepper
1 tsp hot sauce
1 tsp soy sauce
Directions
To make the salsa
Mix together all ingredients in a large bowl up to and including the cilantro.
In a separate mixing bowl, add the lime juice and spices, and whisk in the olive oil a little at at time.
Add to the salsa and toss gently to combine.
Refrigerate for at least one hour.
To cook the salmon
Preheat oven to 425 degrees.
Pre-heat a skillet over medium heat, (I like to use a good quality non-stick skillet for the first part of this process, but a cast iron skillet or grill pan will also work, or this can also be done on the grill.)
Salt & pepper both sides of the salmon filets and drizzle some olive oil in the pan.
Sear the salmon filets no more than 3 minutes on each side.
Carefully transfer the salmon to a foil or parchment lined sheet pan and brush generously with the barbecue sauce on the top and sides of each filet.
Place the pan in a 425 degree oven for 5 minutes or until the barbecue sauce begins to caramelize.
Serve over a mound of the roasted corn & black bean salsa and garnish with a few sprigs of fresh cilantro.
To make the smoky barbecue sauce
Combine vinegar, liquid smoke, and brown sugar. Stir until sugar is dissolved. Add and combine the rest of ingredients well and refrigerate.
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