bbq salmon with roasted vegis
wild sockeye salmon, fresh never frozen grilled in the oven on a bed of lemons, honey and then glazed with homemade beet bbq sauce with some oven roasted vegitables from the farmer's market today (beets, cherry tomatoes, carrots and asparagus)
super YUM
the bbq sauce get a great color from the beet juice! and was reduced down from sauteeing the beet greens in 1 T butter and salt and pepper and one t of honey, after the greens were cooked and removed I added 1 T apple cider vinegar, 2 T brown sugar, 2 T homemade cocktail sauce, 1/4 t red chili flakes and 1/2 t old bay seasoning and a squeeze of lemon juice, I let it get nice and thick and carmely then I poured it over the plated salmon and topped that with fresh chopped parsley leaves
SUPREME YUM
my hubby calls it beeten salmon
(he likes it even though he usually hates salmon)
served with garlic mayo (chopped up 6 cloves of garlic and mixed into 1/2 cup mayo) chilled a few hours to intensify flavor
bbq salmon with roasted vegis
wild sockeye salmon, fresh never frozen grilled in the oven on a bed of lemons, honey and then glazed with homemade beet bbq sauce with some oven roasted vegitables from the farmer's market today (beets, cherry tomatoes, carrots and asparagus)
super YUM
the bbq sauce get a great color from the beet juice! and was reduced down from sauteeing the beet greens in 1 T butter and salt and pepper and one t of honey, after the greens were cooked and removed I added 1 T apple cider vinegar, 2 T brown sugar, 2 T homemade cocktail sauce, 1/4 t red chili flakes and 1/2 t old bay seasoning and a squeeze of lemon juice, I let it get nice and thick and carmely then I poured it over the plated salmon and topped that with fresh chopped parsley leaves
SUPREME YUM
my hubby calls it beeten salmon
(he likes it even though he usually hates salmon)
served with garlic mayo (chopped up 6 cloves of garlic and mixed into 1/2 cup mayo) chilled a few hours to intensify flavor