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Serves 4
6 each 7-ounce wild salmon fillets
2 tablespoons canola oil
Watermelon Barbecue Sauce Ingredients:
4 tablespoons canola oil
½ Walla Walla sweet onion, peeled and diced
2 tablespoons carrots, peeled and diced
1 teaspoon Dijon mustard
1 teaspoon orange juice
2 tablespoons honey
8 pounds seedless watermelon, rind removed, meat puréed
1 teaspoon raspberry vinegar
4 tablespoons chili sauce
2 tablespoons hoisin sauce
1 tablespoon molasses
2 teaspoons kosher salt
½ teaspoon black pepper
TO PREPARE BARBECUE SAUCE: Heat canola oil in deep saucepan over medium heat. Sauté onions and carrots until caramelized, about 15 minutes. Add Dijon mustard and briefly caramelize. Add orange juice to deglaze the pan. Add honey and stir until honey dissolves. Set aside. Combine watermelon purée and vinegar. Add watermelon/vinegar to onion-carrot mixture and simmer. Add chili sauce, hoisin, molasses and salt and pepper to pot and stir continuously until well combined. Simmer for 45 minutes. Remove from heat and cool to room temperature.
TO PREPARE SALMON: Preheat oven 350 degrees F. Heat large
ovenproof pan over medium heat. Season salmon with salt and pepper. Place oil
in pan and sear salmon, flip it and pour 1½ cups Watermelon Barbecue
sauce over salmon and finish in oven for 8 minutes.