Mexico Barbecued Salmon -

Mexico Barbecued Salmon

The sauce for this dish is vibrant with hot, sweet and sour flavours that permeate the fish before and during cooking.

Ingredients

1 small red onion
1 garlic clove
6 plum tomatoes
25g/1oz/2 tbsp butter
45ml/3 tbsp tomato ketchup
30ml/2 tbsp Dijon mustard
30ml/2 tbsp dark brown sugar
15ml/1 tbsp runny honey
5ml/1 tbsp cayenne pepper
15ml/1 tbsp ancho chilli powder
15ml/1 tbsp paprika
15ml/1 tbsp Worcestershire sauce
4 salmon fillets, about 175g/6oz each

Details

Serves: 4

Method

1. Using a sharp knife, finely chop the red onion and finely dice the garlic.

2. Next, dice the plum tomatoes finely and set them aside.

3. Melt the butter in a large, heavy-­based saucepan and gently cook the onion and garlic until translucent.

4. Add the tomatoes to the saucepan and allow to simmer for 15 minutes.

5. Add the remaining ingredients, excluding the salmon, and simmer for a further 20 minutes. Pour the mixture into a food processor and blend until smooth. Leave to cool.

6. Brush the salmon with the sauce, and chill for at least 2 hours. Cook on a hot barbecue for 6 minutes, basting with the sauce and turning once.

Related food category:

• Fish and Seafood