Recipe courtesy of Robert Irvine

BBQ Glazed Salmon with Black Bean Compote

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 servings
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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

  1. 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. 
  2. 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. 
  3. For the salmon: Preheat a gas or charcoal grill to medium-high heat. Coat the grill plates with oil to prevent sticking. 
  4. 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. 
  5. To serve, spoon the black bean compote onto the center of a plate and top with the glazed salmon.

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