Recipes

2 lbs. Salmon Fillets
Bar-B-Q sauce:
1 cup ketchup
1 cup honey
1/3 cup dry mustard
1/4 cup rice vinegar
2 large finely minced jalapeno peppers (with seeds and inner white parts discarded)
1 T. hot sauce
4 T. dark brown sugar
3 T. molasses
2 T. curry powder
2 T. paprika
1 T. soy sauce
5 cloves of finely minced garlic
1 T. vegetable oil
1 T. Worcestershire sauce
Juice of one lemon
1 tsp fresh ground black pepper
Cilantro sauce:
2 T. malt or white vinegar
2 T. honey
1 to 2 large bunches of fresh cilantro (chopped)
1 shallot finely chopped
1 cup (premium grade) extra-virgin olive oil

Bar-B-Q sauce:
In saucepan mix together all ingredients above and simmer over medium to medium low-heat for about 20 minutes stirring occasionally to prevent burning.
Enough for about 2 pounds of boneless, skinless salmon fillets. Coat salmon generously with sauce and set aside for 20 minutes. Grill over hot fire for 3 to 4 minutes each side so that outside of fish and sauce get a slight char, but inside remains moist and flakey. Brush with additional sauce while grilling for extra flavor.
Cilantro sauce:
Combine all ingredients (except oil) in a blender. Add the oil in a thin steady stream while blending, allowing ingredients to emulsify. Scrape sides of blender and continue blending until sauce is thick, rich and well blended. Serve Cilantro Sauce over top of salmon as it comes off grill and have extra Cilantro Sauce on side, because you’re gonna want it!