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Christina Coleman's Chipotle BBQ Salmon

Chipotle BBQ Salmon Christina Coleman
Grilled Salmon with Salsa
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Chipotle BBQ Salmon Recipe: This refreshing corn and black bean salsa also works well tossed into mixed greens.
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ingredients
  • 4 6-ounce Salmon Fillets (skin on)
  • Lime Wedges to serve
  • For the BBQ Sauce:
  • 1 large Yellow Onion (sliced)
  • 3 Garlic cloves (chopped)
  • 1/4 -1/2 cup Brown Sugar
  • 1 1/2 - 2 cups Ketchup
  • 2 tablespoons Apple Cider Vinegar
  • 2 - 4 Chipotle Peppers to taste
  • 1 - 2 teaspoons Paprika
  • 2 - 5 drops of Liquid Smoke
  • Water (to thin sauce if necessary)
  • Extra Virgin Olive Oil
  • For the Salsa:
  • 2 ears Corn on the Cob (kernels cut from the cob)
  • 1 pint Cherry Tomatoes (halved)
  • 1 Jalapeno (minced)
  • 1 can Black Beans (rinsed)
  • 1/2 Red Onion (finely chopped)
  • handful of Cilantro (chopped)
  • drizzle of Extra Virgin Olive Oil
  • 3 Limes (zest of 1; juice of 3)
  • Salt and Pepper to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 large Yellow Onion (sliced)
    Extra Virgin Olive Oil 
    3 Garlic cloves (chopped) 
    1 1/2 - 2 cups Ketchup 
    1/4 -1/2 cup Brown Sugar 
    2 tablespoons Apple Cider Vinegar
    2 - 4 Chipotle Peppers to taste 
    1 - 2 teaspoons Paprika 
    2 - 5 drops of Liquid Smoke 
    Water (to thin sauce if necessary)
    For the BBQ Sauce: In a saucepot over medium heat, sauté the onions with olive oil until softened and then add the garlic. Sweat until softened, and then add the ketchup and brown sugar. Add the apple cider vinegar, peppers, paprika, liquid smoke and water. Mix well and heat through. Transfer to a blender and carefully puree until smooth.
  • 2
    4 6-ounce Salmon Fillets (skin on)
    Lime Wedges to serve
    Drizzle the salmon with extra virgin olive oil and season both sides with salt and pepper. Brush with BBQ sauce and throw on the grill. Every so often brush with the BBQ sauce, so that the salmon is nicely glazed. Flip the salmon onto skin side to finish cooking, until salmon is just opaque throughout. Serve with fresh lime wedges and corn and black bean salsa.
  • 3
    2 ears Corn on the Cob
    1 pint Cherry Tomatoes (halved) 
    1 Jalapeno (minced) 
    1/2 Red Onion (finely chopped)
    1 can Black Beans 
    handful of Cilantro (chopped) 
    drizzle of Extra Virgin Olive Oil 
    3 Limes (zest of 1; juice of 3) 
    Salt and Pepper to taste 
    For the Salsa: Combine the corn, cherry tomatoes, jalapeno, onion, black beans, cilantro, olive oil, lime zest and juice and toss together. Season with salt and freshly ground pepper.
 
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