|
Very similar to Tony Roma's
|
|
|
 |
|
|
 |
|
| 1 Cup | Ketchup |
| 1 Cup | White Distilled Vinegar |
| 1/2 Cup | Molasses |
| 1/2 Cup | Honey |
| 1 Tsp. | Hickory Liquid Smoke |
| 1/2 Tsp. | Salt |
| 1/4 Tsp. | Garlic Powder |
| 1/4 Tsp. | Onion Powder |
| 1/4 Tsp. | Tobasco Pepper Sauce |
| 1 Tsp. | Salt |
| 1/2 Tsp. | Ground Black Pepper |
| 1/4 Tsp. | Paprika |
| 1/4 Tsp. | Garlic Powder |
| 1/4 Tsp. | Cayenne Pepper |
| 4 | 6 Oz. Salmon fillets (without skin) |
| - | Canola Oil or Olive Oil non-stick spray |
|
|
|
|
|
|
|
|
|
|
| 1. |
Combine all ingredients for the sauce in a saucepan over medium/high heat. Blend the ingredients with a whisk until smooth. When the mixture comes to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture thickens. Remove from heat. |
|
| 2. |
Combine all ingredients for seasoning in a small bowl. Preheat barbecue or indoor grill to high heat. |
|
| 3. |
Sprinkle seasoning lightly over both sides of the salmon, spray each fillet lightly with olive oil or canola oil non-stick spray. Grill the salmon for about 3 minutes then rotate it 180 degrees to make criss-crossing grill marks. Grill for another 3 minutes then turn the salmon over for 3 minutes and rotate it again to make criss-crossing grill marks on that side. Grill until done. |
|
| 4. |
Remove salmon fillets from the grill, brush with the sauce and serve. |
|
|
|
|
|
|
|
Recipe Submitted By: Chris Diamond
Category: Main Dish
Type: Fish/Shellfish
Bake Time:
Servings: 4
Prep. Time:
Utensils: Barbecue or Indoor Grill
Notes: |
|
