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BBQ Salmon with Slaw (serves 4)
2 lbs of the best salmon you can get your hands
on Salt and pepper
For the slaw:
1 small red cabbage, sliced
1 red onion, sliced
1 scotch bonnet pepper
1 piece ginger, grated
1/4 cup honey
1/4 cup cider vinegar
1 cup mayo
1/4 cup dijon mustard
For the bbq sauce:
(Simplified for home use; you can make your own bbq sauce, but
I hope you have a lot of time on your hands)
2 cups unseasoned bbq sauce like regular open pit... make sure it
is not ‘hickory smoked’ or ‘extra chunky’ because we are
only using it as a base
1/2 cup cider vinegar
1 scotch bonnet pepper
1 piece ginger, grated
I small onion, chopped
2 cloves garlic, chopped
1 mango or papaya, chopped
- Sauté the onions and garlic until translucent. Add the
mango, scotch bonnet and ginger and sauté for another 2
minutes. Deglaze with the cider vinegar and add the bbq. Let
simmer for one hour, puree, and strain, adjust seasoning and
reserve.
- Slice the red cabbage and onion and toss in a bowl. In a
food processor, chop the scotch bonnet and ginger, then slowly
add the honey, then the vinegar, then the mustard and finally
the mayo. Taste and adjust seasoning. Toss the dressing with
the cabbage and let sit for an hour.
- To cook the salmon, preheat your broiler. Season the fish
with salt and pepper. Preheat a sauté pan an add canola oil.
Cook the fish with the skin side up for 3-5 minutes, depending
on desired doneness. Flip the salmon and coat the top side
with bbq sauce. Finish under the broiler. Serve with the
ginger slaw.
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