Wednesday, March 21, 2012

Mango Salsa Barbecued Bourbon Salmon Recipe

1 lb Salmon filet's (marinate this in 1/4 cup of bourbon 1 hour, optional if  your not wanting to use alcohol,then you can marinate in pineapple juice instead the same amount)
1 ripe mango, peeled, pitted and cut into small cubes
1 cup minced papaya or peaches
1 cup crushed pineapple
1 tablespoon minced garlic
1 (28 ounce) can whole peeled plum tomatoes, put through food processor with juices just until they are crushed
2 tablespoons cider vinegar
1 tablespoon molasses
1 teaspoon Franks hot sauce or Tabasco
Combine all ingredients in a heavy saucepan.  Simmer covered, over low heat for 20 minutes or until the sauce thickens. Cool slightly. Puree sauce until smooth in a food process or blender. (If using the bourbon or the pineapple juice then add that to the sauce after the salmon is marinated)
Heat the grill or use a hot oven heating to 420 degrees.
Place the salmon on a piece of oil sprayed foil, pour some sauce over the top, seal the foil tightly, grill or bake.  Or you can throw this directly on the grill for around 20 minutes depending on thickness or bake in a hot heated oven in a baking dish.
After the salmon is cooked, pour more sauce on top. Sauce will keep around a week in the refrigerator or freeze it.
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