Recipe courtesy of Robert Irvine
Episode: Secret Garden
BBQ Glazed Salmon with Black Bean Compote
Total:
55 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

BBQ Sauce:
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon stone-ground mustard
Black Bean Compote:
  • 2 tablespoons grapeseed oil
  • 1/2 cup small diced red onion
  • 1/2 cup small diced bell pepper
  • 1/2 cup diced tomatoes
  • 3 cups canned black beans, rinsed and drained
  • Salt and freshly ground black pepper
  • 1/4 cup red wine vinegar
  • 2 tablespoons minced fresh parsley
  • 1/4 cup minced cilantro
Salmon:
  • Oil, for grilling
  • 6 (6-ounce) salmon fillets
  • Salt and freshly ground black pepper

Directions

For the BBQ sauce: Whisk together all the ingredients in a bowl, add to a saucepan, and cook over low heat for 5 to 6 minutes, or until the flavors have blended. Reserve. 

For the black bean compote: Heat the oil in a saucepan over medium-high heat until on the verge of smoking. Add the onions and cook, stirring frequently, until the onions are slightly translucent, about 5 minutes. Reduce the heat to medium, add the peppers, tomatoes, beans, salt and pepper, to taste, and cook for 9 to 10 minutes. Remove from the heat, add the vinegar, parsley, and cilantro, stir well. Keep warm. 

For the salmon: Preheat a gas or charcoal grill to medium-high heat. Coat the grill plates with oil to prevent sticking. 

Season the salmon fillets with salt and pepper and grill for 7 to 8 minutes on the first side. Carefully flip the fillets over and continuing cooking for 5 to 6 minutes. Once cooked, remove and glaze with the BBQ sauce. 

To serve, spoon the black bean compote onto the center of a plate and top with the glazed salmon.

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