Take one of Tony Roma’s famous sauces, brush it over some grilled salmon and you’ve got a bravo moment. But it’s not just about saucing up the fish. The salmon is first rubbed with a secret seasoning blend before it’s grilled. The sauce doesn’t appear in the show until the end. For your encore, serve this dish along with the preceding recipe for Maple Sweet Potatoes on the side just like in the restaurant, and absorb the applause.
SERVES: 4
INGREDIENTS:
SAUCE:
- 1 cup ketchup
- 1 cup white vinegar
- ½ cup molasses
- ½ cup honey
- 1 teaspoon liquid hickory smoke
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon Tabasco pepper sauce
SEASONING:
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
OTHER INGREDIENTS:
- 4 6-ounce salmon fillets (without skin)
- Canola or olive oil nonstick spray
INSTRUCTIONS:
- Combine all ingredients for the sauce in a saucepan over medium/high heat. Blend the ingredients with a whisk until smooth. When the mixture comes to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture thickens. Remove from heat.
- Combine all ingredients for seasoning in a small bowl. Preheat barbecue or indoor grill to high heat.
- Sprinkle seasoning lightly over both sides of the salmon, spray each fillet lightly with olive or canola oil nonstick spray.
- Grill the salmon for about 3 minutes then rotate it 90 degrees to make criss-crossing grill marks. Grill for another 3 minutes then turn the salmon over for 3 minutes and rotate it again to make criss-crossing grill marks on that side. Grill until done.
- Remove salmon fillets from the grill, brush with the sauce, and serve.
