Grilled Salmon in Barbecue Sauce
2 tablespoons peanut oil
1 medium onion, peeled and chopped
1 clove large garlic, peeled and chopped
1 1/2 cups ketchup
1/2 cup dark rum
1/3 cup Worcestershire Sauce
1/4 cup cider vinegar
2 tablespoons chili powder
2 tablespoons paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-oz.) salmon fillets
For the marinade: Heat oil in a saucepan over medium heat, add onions and garlic
and sauté until tender, about 3 minutes. Add ketchup, dark rum, Worcestershire
sauce, cider vinegar, chili powder, paprika, cumin, coriander, cayenne pepper,
salt and black pepper. Bring to a boil, reduce heat and simmer for 5 minutes.
Cool to room temperature. Brush salmon with 1/4 of the barbecue sauce, reserving
the rest for dipping. Marinate fish in the refrigerator for 2 hours. Preheat
grill. Place salmon skin-side down on lightly oiled grill. Cover and cook for
approximately 12 minutes per inch of thickness. Close vents during the last
4 minutes for a more pronounced smoke flavor. Fish is done when it flakes easily
with a fork. Serve warm with reserved barbecue sauce on the side. Serving Size:
4.