The winters in Chicago are notoriously harsh. However, this grilled salmon recipe, topped with a delicious barbecue sauce, can bring back memories of the beautiful summers in Chi-town (sort of).
Serves 4
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
2 tablespoons olive oil
1 medium Spanish onion, chopped
2 cloves garlic, minced
1 1/2 cups tomato ketchup
1/3 cup Worcestershire sauce
1/4 cup apple cider vinegar
2 tablespoons chili powder
1/4 teaspoon ground cumin
2 tablespoons paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (8-ounce) salmon steaks, 1-inch thick, skin removed
Salt and freshly ground black pepper
Vegetable oil for brushing
Procedure
To make barbecue sauce, first heat oil in a medium sauce pot and sauté onions until they become translucent. Then, add garlic and cook for 30 seconds. Next, add ketchup, Worcestershire, vinegar, chili powder, paprika, cumin, cayenne, salt, and pepper. Bring the mixture to a boil, then reduce it to a simmer for 5 minutes. Set the sauce aside.
To cook salmon, heat a grill pan over medium-high heat. Lightly season the salmon with salt and pepper. Brush the grill with vegetable oil, then cook the fish on one side for 4 minutes. Flip the salmon and brush it with barbecue sauce. Continue to cook for another 4 minutes or until the fish becomes opaque. Serve the salmon with extra sauce on the side.
