1 Video | Photo: Barbecued Salmon with Grilled Romaine and Citrus Vinaigrette Recipe
Ingredients
Barbecue glaze:
- 1/2 small red onion, finely chopped
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 cup dark amber maple syrup
- 1 tablespoon tomato paste
- 1 tablespoons Worcestershire sauce
- 1 teaspoon curry powder
- 1/8 teaspoon liquid smoke flavoring
- 1 teaspoon coarse black pepper
- Vegetable cooking spray
- 4 salmon fillets or salmon steaks, 6 to 8 ounces each
- Coarse salt
- 1 small navel orange, zested and juiced
- 1 small lemon, zested and juiced
- 1 clove garlic, finely chopped
- 2 teaspoons Dijon mustard
- 2 tablespoons chopped fresh tarragon leaves
- 1 teaspoon salt
- 1/2 cup extra-virgin olive oil, eyeball it
- 2 large hearts romaine lettuce
- 3 scallions, chopped
Directions
Prepare grill or preheat grill pan.
On your stove top or on your outdoor grill, place a small sauce pot over moderate heat and cook onion in oil for 3 minutes. Add vinegar and reduce by half. Add syrup, tomato paste, Worcestershire, curry, smoke flavoring and pepper. Bring to a bubble and simmer.
Spray salmon with cooking spray and season with salt. Grill for 3 minutes, turn and baste liberally with glaze. Turn again, glaze opposite side. If you care for salmon pink at center, remove after 6 minutes. For opaque salmon, grill 5 minutes on each side.
Whisk citrus with garlic, mustard, tarragon and salt. Stream in oil to combine.
Spray romaine hearts with cooking spray and place on grill 2 minutes, charring the outside leaves. Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce. Cut away core at stem. Cut each half heart in half again lengthwise. Place 2 quarters of charred romaine on each dinner plate. Drizzle with dressing, working back and fourth, strapping the lettuce with dressing. Set salmon on top of the salad. Garnish with chopped scallions and serve.
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By Ollie315
on June 05, 2012
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I tried this recipe last night. I substituted a few of the ingredients, but it still was an awesome dish. The lemon/mustard vinaigrette was fantastic. Next time I will try the salmon with just the vinaigrette.
By oopslp
Madison, WI
on November 16, 2011
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Let me start by saying i HATE the taste of salmon- but my bf and family love it- so i saw this recipe and read the reviews and thought- ok lets try it- but i also bought some cod for myself- just in case. I made the BBQ recipe exactly like it's written and made extra so we could use it for a sauce- and let me say OMG--- i ate the salmon and LOVED it!!!!!!!! I have made it several times since (and i've used 1/2 sugar free and 1/2 regular syrup- it doesn't change the taste at all-
PLUS it is great on cod, chicken, and pork chops-- YUMMOOOOO.
Now for the Citrus sauce- NOT a fan of that- in my opinion it was just "ok"- and no one else liked it at all
But this is the only way i have found to eat Salmon- it was fantastic- even on Frozen "cheaper" fillets it tasted FANTASTIC-- Great recipe!!!
By I LUV PASTA
New Jersey
on August 18, 2011
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I thought this dish was OK, but not great. I say between three and four stars, maybe a three and a half. I like Ina Garten's Grilled Asian Salmon a lot better.
This was the first time I bought liquid smoke flavoring for a recipe and found that I needed more than 1/8 of a teaspoon to get that smoky flavor!
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