Spring Run Chinook Salmon with Cherry-Cola BBQ Sauce & Roasted Black Bean Relish
Cherry-Cola BBQ Sauce (ABOUT 3 CUPS)
? 2 Tablespoons olive oil
? 1 medium yellow onion, minced
? 1 Tablespoon fresh garlic, minced
? 2 liters cherry cola
? 2 cups ketchup
? 1 cup apple cider vinegar
? 1 teaspoon cracked red pepper
? 2 teaspoons black pepper
? 1 teaspoon kosher salt
? 2 teaspoons paprika
? teaspoon ground cumin
? 1 Tablespoon lime juice
? teaspoon liquid smoke
? 2 teaspoons molasses
Heat olive oil in a heavy sauce pot and add minced onions. Cook over low heat until onions are nicely caramelized. Add garlic and cook a few more minutes. Add the cola and bring to a boil.
Simmer rapidly until cola is reduced to of the original amount. Stir in ketchup, vinegar, red pepper, black pepper, kosher salt, paprika, cumin, lime juice, liquid smoke and molasses.
Continue to simmer over very low heat until sauce becomes thick. May be refrigerated for up to a month.
Roasted Black Bean Relish ( ABOUT 1 QUART)
? 1 15 oz can of quality black beans, rinsed, drained & roasted
? 1 11 oz can of large kernel corn, drained & roasted
? 1 Tomato, diced
? 1 Tomato, pureed
? green bell pepper, diced
? 1 teaspoons salt
? teaspoon cayenne pepper
? 2 Tablespoons chopped cilantro
Combine all ingredients and stir to combine. Refrigerate for later use.
? 4 / 8 oz portions of spring Chinook salmon
? Tortilla chips
BBQ the salmon fillets for a few minutes on one side. After turning salmon, brush the top with Cherry Cola BBQ sauce and cook the salmon for a few more minutes, depending on thickness. Covering the salmon after turning will help the sauce to glaze nicely.
Serve salmon over Black Bean Relish with some tortilla chips.