|Spicy Raspberry Barbecued Salmon|
Spicy Raspberry Barbecued Salmon was on the menu along with steamed basmati rice and a refrigerator salad - a salad that uses up what's in the refrigerator - any vegetable, cheese, and dressing that needs to be eaten before it passes its prime. Our salad consisted of romaine lettuce, chopped broccoli, diced cucumber, grated sharp cheddar, and a dressing made from the Dill Dip used when I served the Chicken Nuggets earlier in the week. To a cup of the Dill Dip, I add about 1/4 cup half and half to thin it out to dressing consistency.
No Thank You Boy wanted to help out and learned how to grill the salmon. Even though he has never grilled before, his favorite phrase was, "I know how to do that." He does not take direction well. He was in typical manform in that he thinks he is a Master of the Grill. A few tricky moments flipping the salmon, but all and all he will be my "Griller-of-the-Future." One less dinner time job for me.
Mixed reviews from the family. My Middle One really does not like fruit with grilled fish and meats. She ate her portion of salmon, but covered it with a good amount of tartar sauce. The remaining family members liked the spicy/sweet sauce that is a kicked up barbecue sauce.
I won't mind having a container of this in my refrigerator for emergency dinners.
Spicy Raspberry Barbecued Salmon
about 2 pounds of salmon fillets
1/2 cup of your favorite barbecue sauce
1 (10-ounce) jar seedless raspberry preserves
1/3 cup water
3 tablespoons Dijon mustard
2 tablespoons raspberry vinegar
2 teaspoons hot sauce
Prepare a hot grill. Season salmon with salt and pepper. Set aside.
In a small saucepan, combine barbecue sauce, preserves, water, dijon mustard, raspberry vinegar, and hot sauce. Bring to a boil and cook for 3 - 4 minutes until slightly thickened.
Grill salmon for about 4 - 5 minutes per side, basting with sauce. Watch for flare-ups. Serve with extra sauce.
Note - if the sauce thickens, warm and add a little water to thin.