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.

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