Back to ResultsNew SearchRevise Search Previous recipe Next recipe BARBECUED SALMON FILLETS Serves 6 2 teaspoons canola oil 1 onion, roughly chopped 2 cloves garlic, smashed 1 carrot , roughly chopped 1 stalk celery, roughly chopped 2 tomatoes, seeded and roughly chopped 2 tablespoons tomato paste 2 tablespoons unsulfured molasses 2 tablespoons honey 2 tablespoons packed light-brown sugar 2 teaspoons dry mustard 1 teaspoon ground cumin 1 1/2 teaspoons coarse salt 1/2 teaspoon freshly ground black pepper Pinch of ground cayenne pepper, or to taste 2 cups water 6 five-ounce salmon steaks or fillets Spiced Brown Rice Pilaf 1. In a saucepan, heat oil over medium heat. Add onion, garlic, carrot, and celery. Cook vegetables until softened, 5 to 7 minutes. Add tomatoes; cook vegetables until very tender, about 10 minutes more. Add tomato paste, molasses, honey, sugar, mustard, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, and 2 cups water; stir to combine. Simmer gently until thickened, about 30 minutes. Transfer to the bowl of a food processor or blender; puree until smooth. Refrigerate until ready to serve. 2. Preheat a grill or grill pan to medium hot. Season fish with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush generously with sauce. Grill until fish is cooked through, 2 to 3 minutes per side. When fish is done, remove and discard skin. Serve over pilaf drizzled with reserved sauce. Per serving: 300 calories, 11 g fat, 78 mg cholesterol, 21 g carbohydrate, 363 mg sodium, 29 g protein, 2 g fiber. Photograph by:  Sang An Back to ResultsNew SearchRevise Search

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