Grilled Salmon Three Ways

Recipe Ingredients

4		Salmon fillets - (6 to 8 oz ea)
		Olive oil - as needed
		Lemon-pepper seasoning - to taste
		Carmelized Onion and Orange Sauce
3 tablespoons	45ml	Butter
1 tablespoon	15ml	Onion - thinly sliced (large)
5 tablespoons	75ml	Concentrated frozen orange juice
2 tablespoons	30ml	Rice vinegar
1 tablespoon	15ml	Brown sugar
1 teaspoon	5ml	Freshly-ground black pepper
1 tablespoon	15ml	Orange zest - (optional)
1/2 cup	118ml	Water
		Salt - to taste
		Raspberry Sauce Mint Bar Style
3 tablespoons	45ml	Butter
1 tablespoon	15ml	Onion - thinly sliced (large)
1 cup	237ml	Raspberry preserves
2 tablespoons	30ml	Red wine vinegar
1 teaspoon	5ml	Beef base - dissolved in
1/4 cup	59ml	Water
		= (or substitute 1/2 cup beef stock)
1 teaspoon	5ml	Freshly-ground black pepper
1 tablespoon	15ml	Sugar
		Seared Tomato Carmelized Onion
1/2 cup	118ml	Olive oil
3 tablespoons	45ml	Butter
2 cups	125g / 4.4oz	Canned tomatoes - drained
1 teaspoon	5ml	Sugar - (optional)
1		Onion - thinly sliced
1 cup	40g / 1.4oz	Fresh whole basil leaves
1/4 cup	59ml	Red wine
1 teaspoon	5ml	Freshly-ground black pepper
		Salt - to taste

Recipe Instructions

Rub the fillets in olive oil approximately 1 hour prior to cooking, and give them a very light dusting of lemon pepper seasoning. Rub your gas or charcoal grill with oil and/or spray the cooking surface with Pam or a similar non-stick product before preheating on a medium-high setting. If you are using skinless fillets, put a piece of foil underneath before cooking; otherwise start the cooking process skin-side down.

Cook the salmon on medium-high heat for 10 minutes. Just before turning, put a little more olive oil on the uncooked side to prevent sticking. With a spatula, gently turn the fillets and cook for around 4 minutes on the other side. If you are using foil, discard it after turning.

Remove the salmon from the grill and serve over one of the following three sauces on heated plates.

For the Caramelized Onion And Orange Sauce: In a saute pan, melt the butter and add the sliced onions. Cook over high heat for 1 minute and add the brown sugar. Cook the onions until they begin to turn brown but not burned.

Add the rest of the ingredients, except the salt, and turn down the heat to medium. Allow the mixture to reduce to a consistency slightly thinner than the orange concentrate. Add salt to taste.

When ready to serve, place several spoonfuls on warm plates in equal portions. Gently cover with the cooked fillets.

For the Raspberry Sauce Mint Bar Style: Follow the same process in caramelizing the onions as above. Add the rest of the ingredients and reduce, following the same process. Check for salt at the end although the beef base will probably provide an adequate amount. Serve in the same manner as with the previous sauce.

For the Seared Tomatoes And Caramelized Onions: Preheat a saute pan over high heat. Add 2 tablespoons of the oil. Drain and flatten the tomatoes. Carefully place them in the hot oil and cook until they begin to burn slightly, adding oil when necessary. If you have a splatter screen, use it, as there will be a lot of popping and splattering. When the tomatoes are done, set them aside, being careful to keep them intact.

To caramelize the onions, melt the butter and cook the onions over high heat until they begin to brown. You can add a little sugar, if necessary, to help the caramelizing process. When the onions are finished, set them aside.

To finish the sauce, add a little more oil, add the basil leaves, followed by the red wine and onions. Cook the sauce for 30 seconds, then add the tomatoes. Salt and pepper to taste, and portion the sauce over the salmon filets.

This recipe yields 4 servings.

Source:
Barbecue Headquarters at http://www.bbqhq.com

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