Barbecued Salmon Fillets

Name: Barbecued Salmon Fillets
Yield: serves 6
Ingredients: 2 teaspoons canola oil; 1 onion, roughly chopped; 2 garlic cloves, smashed; 1 carrot, peeled and roughly chopped; 1 celery stalk, roughly chopped; 2 tomatoes, seeded and roughly chopped; 2 tablespoons tomato paste; 2 tablespoons unsulfured molasses; 2 tablespoons honey; 2 tablespoons 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 cayenne pepper, or to taste; 6 5-ounce salmon steaks or fillets; Spiced Pilaf (recipe follows); 2 teaspoons canola oil; 1 red onion, cut into 1/4-inch dice; 2 small carrots, peeled, cut into 1/4-inch dice; 1 stalk celery, cut into 1/4-inch slices; 1/4 cup dry white wine; 1 1/2 cups brown rice; 1 teaspoon coarse salt; 1/4 teaspoon freshly ground pepper; 1/2 teaspoon paprika; 1/4 teaspoon turmeric; 1/2 teaspoon ground cumin; (serves 6)

January 26, 2012

Recipe information

Yield
serves 6

Ingredients

2 teaspoons canola oil

1 onion, roughly chopped

2 garlic cloves, smashed

1 carrot, peeled and roughly chopped

1 celery stalk, roughly chopped

2 tomatoes, seeded and roughly chopped

2 tablespoons tomato paste

2 tablespoons unsulfured molasses

2 tablespoons honey

2 tablespoons 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 cayenne pepper, or to taste

6 5-ounce salmon steaks or fillets

Spiced Pilaf (recipe follows)

Spiced Pilaf

2 teaspoons canola oil

1 red onion, cut into 1/4-inch dice

2 small carrots, peeled, cut into 1/4-inch dice

1 stalk celery, cut into 1/4-inch slices

1/4 cup dry white wine

1 1/2 cups brown rice

1 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1/2 teaspoon paprika

1/4 teaspoon turmeric

1/2 teaspoon ground cumin

(serves 6)

Preparation

Step 1
Heat the oil in a saucepan over medium heat. Add the onion, garlic, carrot, and celery. Cook the vegetables until softened, 5 to 7 minutes. Add the tomatoes; cook the vegetables until very tender, about 10 minutes more. Add the 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 a food processor or blender; puree until smooth. Refrigerate until ready to serve.
Step 2
Heat a grill or grill pan. Season the fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush generously with sauce. Grill until the fish is cooked through, 2 to 3 minutes per side. When the fish is done, remove and discard the skin. Serve over pilaf drizzled with sauce.
Spiced Pilaf
Step 3
Heat the oil in a medium skillet over medium heat. Add the onion, carrots, and celery. Cook until tender, 3 to 4 minutes. Add the wine, and cook until most of the liquid has evaporated, about 2 minutes. Transfer to a medium bowl, and set aside to cool.
Step 4
Meanwhile, bring a medium saucepan of water to a boil. Stir in the rice, and cook until tender, 25 to 30 minutes. Drain, and add to the bowl of vegetables. Season with salt, pepper, paprika, turmeric, and cumin. Serve with grilled salmon.
FIT TO EAT RECIPE
Step 5
(Per serving)
Step 6
Calories: 300
Step 7
Fat: 11g
Step 8
Cholesterol: 78mg
Step 9
Carbohydrate: 21g
Step 10
Sodium: 363mg
Step 11
Protein: 29g
Step 12
Fiber: 2g

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsAmerican Salmon Fish Seafood Brown Rice Rice Rice & Grains Tomato Vegetable Main Dinner Dairy Free Gluten Free Grilling Cookbooks

Recipe information

Ingredients

Spiced Pilaf

Preparation

Step 1

Step 2

Spiced Pilaf

Step 3

Step 4

FIT TO EAT RECIPE

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes