Grilled King Salmon with sweet and spicy peach BBQ glaze and sliced fennel slaw

Grilled King Salmon with sweet and spicy peach BBQ glaze and sliced fennel slaw

This is a fun play on the fresh flavors of summer, reminiscent of a weekend backyard bbq with a touch of refinement. A juicy sweet and spicy peach bbq glaze adds a bit of summertime drama to grilled King salmon. A crunchy fennel and corn slaw rounds out the flavors.

Serves 4
 four 6 ounce pieces King salmon
 1 cup Sweet and Spicy BBQ Glaze, recipe follows
 Shaved Fennel Slaw, recipe follows
Sweet and Spicy Peach BBQ Glaze
 1 pound peaches, seeded, rough chop
 1/4 cup sweet onion, chopped
 1 clove garlic, chopped
 1 tablespoon tomato paste
 1/4 cup brown sugar
 1 1/2 tablespoons samba
 1/2 cup apple cider vinegar
 1 tablespoon miso paste
 1 tablespoon sesame oil
 salt and pepper to taste
Sliced Fennel Slaw
 1 fennel bulb, sliced very thin (we use a mandoline!)
 2 ears corn, shucked, char grilled, kernels removed
 1 tablespoon each basil, chives and parsley, chopped
Lemon Vinaigrette
 1/2 cup canola oil
 Juice and zest of 1 lemon
 1 teaspoon honey

Salmon Prep Directions
1

1. Rub salmon with olive oil, salt and pepper.
2. Grill.
3. Using a pastry brush paint salmon with Sweet and Spicy Peach BBQ Glaze.
4. To serve place salmon on serving plate and a generous spoonful of Sliced Fennel Slaw alongside of salmon.
(A Syrah or Mack and Jack Amber Ale would make a great pairing with this dish).

Sweet and Spicy Peach BBQ Glaze Directions
2

1. In a small saucepan over low heat combine all ingredients.
2. Stir to combine. Simmer 20 minutes.
3. Remove from heat. Warm before serving.

Sliced Fennel Slaw Directions
3

1. In a medium bowl combine all ingredients and toss to combine.
2. Use approximately 1/4 cup Lemon Vinaigrette to dress the salad.

Lemon Vinaigrette Directions
4

1. In a small bowl combine all ingredients and whisk to combine.
2. Set aside.

Ingredients

Serves 4
 four 6 ounce pieces King salmon
 1 cup Sweet and Spicy BBQ Glaze, recipe follows
 Shaved Fennel Slaw, recipe follows
Sweet and Spicy Peach BBQ Glaze
 1 pound peaches, seeded, rough chop
 1/4 cup sweet onion, chopped
 1 clove garlic, chopped
 1 tablespoon tomato paste
 1/4 cup brown sugar
 1 1/2 tablespoons samba
 1/2 cup apple cider vinegar
 1 tablespoon miso paste
 1 tablespoon sesame oil
 salt and pepper to taste
Sliced Fennel Slaw
 1 fennel bulb, sliced very thin (we use a mandoline!)
 2 ears corn, shucked, char grilled, kernels removed
 1 tablespoon each basil, chives and parsley, chopped
Lemon Vinaigrette
 1/2 cup canola oil
 Juice and zest of 1 lemon
 1 teaspoon honey

Directions

Salmon Prep Directions
1

1. Rub salmon with olive oil, salt and pepper.
2. Grill.
3. Using a pastry brush paint salmon with Sweet and Spicy Peach BBQ Glaze.
4. To serve place salmon on serving plate and a generous spoonful of Sliced Fennel Slaw alongside of salmon.
(A Syrah or Mack and Jack Amber Ale would make a great pairing with this dish).

Sweet and Spicy Peach BBQ Glaze Directions
2

1. In a small saucepan over low heat combine all ingredients.
2. Stir to combine. Simmer 20 minutes.
3. Remove from heat. Warm before serving.

Sliced Fennel Slaw Directions
3

1. In a medium bowl combine all ingredients and toss to combine.
2. Use approximately 1/4 cup Lemon Vinaigrette to dress the salad.

Lemon Vinaigrette Directions
4

1. In a small bowl combine all ingredients and whisk to combine.
2. Set aside.

Grilled King Salmon with sweet and spicy peach BBQ glaze and sliced fennel slaw