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Recipe courtesy of Robert Irvine

Show: Restaurant: Impossible

Episode: Secret Garden

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BBQ Glazed Salmon with Black Bean Compote

Total:: 55 min
Prep:: 15 min
Cook:: 40 min

Yield:: 6 servings

Level:: Easy

Ingredients

BBQ Sauce:

1/2 cup ketchup
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon stone-ground mustard

Black Bean Compote:

2 tablespoons grapeseed oil
1/2 cup small diced red onion
1/2 cup small diced bell pepper
1/2 cup diced tomatoes
3 cups canned black beans, rinsed and drained
Salt and freshly ground black pepper
1/4 cup red wine vinegar
2 tablespoons minced fresh parsley
1/4 cup minced cilantro

Salmon:

Oil, for grilling
6 (6-ounce) salmon fillets
Salt and freshly ground black pepper

Directions

For the BBQ sauce: Whisk together all the ingredients in a bowl, add to a saucepan, and cook over low heat for 5 to 6 minutes, or until the flavors have blended. Reserve.

For the black bean compote: Heat the oil in a saucepan over medium-high heat until on the verge of smoking. Add the onions and cook, stirring frequently, until the onions are slightly translucent, about 5 minutes. Reduce the heat to medium, add the peppers, tomatoes, beans, salt and pepper, to taste, and cook for 9 to 10 minutes. Remove from the heat, add the vinegar, parsley, and cilantro, stir well. Keep warm.

For the salmon: Preheat a gas or charcoal grill to medium-high heat. Coat the grill plates with oil to prevent sticking.

Season the salmon fillets with salt and pepper and grill for 7 to 8 minutes on the first side. Carefully flip the fillets over and continuing cooking for 5 to 6 minutes. Once cooked, remove and glaze with the BBQ sauce.

To serve, spoon the black bean compote onto the center of a plate and top with the glazed salmon.

My Private Notes

Name: BBQ Glazed Salmon with Black Bean Compote
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 servings
Ingredients: 1/2 cup ketchup; 2 tablespoons brown sugar; 2 tablespoons rice wine vinegar; 1 tablespoon Worcestershire sauce; 1 tablespoon stone-ground mustard; 2 tablespoons grapeseed oil; 1/2 cup small diced red onion; 1/2 cup small diced bell pepper; 1/2 cup diced tomatoes; 3 cups canned black beans, rinsed and drained; Salt and freshly ground black pepper; 1/4 cup red wine vinegar; 2 tablespoons minced fresh parsley; 1/4 cup minced cilantro; Oil, for grilling; 6 (6-ounce) salmon fillets; Salt and freshly ground black pepper