This weekend, I decided to test out my barbecue skills by making “Grilled Salmon and Smoky Tomato-Chipotle Sauce” on my Weber Q. This recipe was developed by Weber’s very own chef, Jamie Purviance who is the author of a number of other Weber cookbooks. He has a knack for creating mouth watering recipes that are not only delicious but easy to follow for any cooking level. Salmon is the perfect entree for a summer night BBQ because it’s a hearty fish that is filling for your guest but also a heart healthy choice. Did you know that salmon provides important amounts of the antioxidant amino acid taurine and is also excellent source of vitamin B12, vitamin D, and selenium. It is a good source of niacin, omega-3 fatty acids, protein, phosphorus, and vitamin B6? All the more reason to grill up something good this summer!
- 2 tablespoons extra-virgin olive oil
- ½ cup finely chopped red onion
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 can (28 ounces) whole tomatoes
- 1 canned chipotle chile pepper in adobo sauce
- ½ teaspoon granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
In a medium saucepan over medium-high heat, warm the oil. Add the onion and cook until soft, 4 to 5 minutes, stirring occasionally. Add the garlic and oregano and cook until the garlic is light brown, about 1 minute, stirring occasionally. Add the tomatoes with the juice and the chile. Season with the sugar, salt, and pepper. Bring the sauce to a boil, and then lower the heat to a simmer. Cook for 30 to 40 minutes, stirring occasionally and crushing the tomatoes with the back of a large spoon as they soften. Carefully pour the sauce into a food processor. Puree and return to the pan. Keep warm over low heat.
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- Generously brush the salmon with oil and season with salt and pepper. Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and finish cooking them to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and flesh, and transfer the fillets to serving plates. Serve warm with the sauce.
Recipe Source: weber.com
Who says that you can only have white wine with seafood? Because salmon is a thicker, more meaty fish, when grilled, a red is a great option to go with dinner. Bring out the dark fruity flavours with the Whimsy! Petit Verdot from Southbrook Vineyards or a great Pinot Noir like the 2011 bottle from Flat Rock Cellars. Or, another great choice is the Our Daily Red (ODR), a pure and natural preservative-free, 100 per cent USDA certified organic and gluten-free red wine from California’s central valley.