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Heirloom Tomato Barbecue-Glazed Salmon Serves 6
1 side of Salmon (6 to 8 ounces per person)
Foil to wrap it in
Salt and Pepper to taste
Heirloom Tomato Barbecue Sauce (recipe below)
Heirloom Tomato and Baby Corn Salsa (recipe below)
Place the side of salmon on foil. Season with salt and pepper. Glaze with the barbecue sauce and wrap the salmon up. Poke 5 holes in the top of the foil and cook for 10 minutes. Remove foil and cook to desired temperature. I like mine slightly pink in the middle. Top with the salsa or serve it on the side.
Heirloom Tomato Barbecue Sauce
1 tablespoon Butter
½ cup Sweet Onion, chopped, preferably Walla Walla Sweets
1 teaspoon Garlic
2 tablespoons Tomato Paste
½ cup Bourbon
1 pound Heirloom Tomatoes, chopped
¼ cup Sherry Vinegar
½ cup Brown Sugar
Heat a heavy sauce pan on medium low. Add the butter and onion and caramelize until brown. Add the garlic and tomato paste and cook stirring constantly until the tomato paste starts to stick. Add the bourbon and watch your eyebrows. Add the tomatoes vinegar and sugar. Add salt to taste. Cook on warm for 3 hours. A covered crock works well in the oven.
Heirloom Tomato and Baby Corn Salsa
½ cup Baby Corn, sliced into coins
1½ cups Heirloom Tomatoes, cubed
½ Jalapeno Pepper, seeded and chopped
½ cup Walla Walla Onion, diced
1 each green onion, chopped
½ bunch cilantro, chopped
Juice of 1 Lemon
Salt to taste
Mix all ingredients and let sit for 15 minutes before serving. Check and adjust seasoning again.
