Barbecued Salmon with Fresh Raspberry Salsa
Makes: 4 servings
For charcoal grill, cook salmon on greased grill rack directly over medium coals for 8 to 12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon on greased grill rack over medium heat. Cover and grill as above.)This can totally be done in the oven as well.
For raspberry salsa, in medium bowl combine nectarines, raspberries, pecans, and the remaining 1 tablespoon barbecue sauce. Serve salmon with salsa and lemon wedges.
Start to Finish: 20 minutes
Ingredients
- 4 4- to 5-ounces fresh skinless salmon fillets, about 1-inch thick or frozen and thawed
- 1/8 or more teaspoon salt and ground black pepper
- 3 tablespoons bottled barbecue sauce(a sweet maple one would be good)
- 2 nectarines, pitted and chopped
- 3/4 cup fresh raspberries (you could substitute and berry you like)
- 1/4 cup coarsely chopped toasted pecans
- Lemon wedges
Directions
Rinse fish; pat dry with paper towels. Sprinkle salmon with 1/8 teaspoon each salt and pepper. Brush 2 tablespoons of the barbecue sauce on both sides of the salmon.For charcoal grill, cook salmon on greased grill rack directly over medium coals for 8 to 12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon on greased grill rack over medium heat. Cover and grill as above.)This can totally be done in the oven as well.
For raspberry salsa, in medium bowl combine nectarines, raspberries, pecans, and the remaining 1 tablespoon barbecue sauce. Serve salmon with salsa and lemon wedges.
I like to top with Agave Nectar for an added sweetness.
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