Fish/Seafood: Barbecued Salmon Fillet
Source of Recipe
marthastewart.com
List of Ingredients
2 teaspoons canola oil
1 onion, roughly chopped
2 cloves garlic smashed
1 carrot, roughly chopped
1 stalk celery roughly chopped
2 tomatoes, seeded and roughly chopped
2 tablespoons tomato paste
2 tablespoons unsulfured molasses
2 tablespoons honey
2 tablespoons packed light-brown sugar
2 teaspoons dry mustard
1 teaspoon ground cumin
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Pinch of ground cayenne pepper
2 cups water
6 five-ounce salmon steaks or fillets
Spiced Brown Rice PilafRecipe
In a medium skillet, heat oil over medium heat. Add onion, carrots, and celery. Cook until tender, 3 to 4 minutes. Add wine, and cook until most of the liquid has evaporated, about 2 minutes. Transfer to a medium bowl, and set aside to cool.
Meanwhile, bring a medium saucepan of water to a boil. Stir in rice, and cook until tender, 25 to 30 minutes. Drain, and add to bowl of vegetables. Season with salt, pepper, paprika, turmeric, and cumin
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