Sauce for salmon ( Baracuda )
This wonderful barbeque sauce has been refined over 20 years and serves
as the basis for the salmon recipes that follow. (makes enough sauce for 1 large salmon
fillet).
-
1/2 stick butter
-
1/4 cup olive oil
-
1/4 cup dry white wine
-
1/4 cup spicy mustard
-
juice of 2 lemons
-
1 tbsp fresh garlic
-
1 medium onion
-
1 tsp Cajun seasoning
-
1 bay leaf
-
1 tsp Italian seasoning
-
1 tsp dill
-
1 tsp Worcestershire sauce
-
1/2 tsp liquid smoke (optional)
-
1 tsp hot sauce (to taste)
Saute the onions, garlic, bay leaf, and Italian seasoning in butter and
olive oil.
Add remaining ingredients except lemon and cook over low heat until
sauce is reduced by half (15 - 20 mins).
Finish with lemon, remove from heat, and allow sauce to cool.
Brush Salmon fillets liberally with sauce and grill skin-side down with
wood chips (Alder driftwood works best, but Hickory or Mesquite will work,
too).
Grill until Salmon flakes easily, but don't overcook.
Serve hot and save the leftovers for more delicious recipes.
Back to the main menu