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

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. 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

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

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

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

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