|Brown Sugar and Chipotle BBQ Wild Sockeye Salmon|
We're quite happy about our 'Ant' ways and our store of Wild Sockeye Salmon from the Summer. D took the advice of the fisherwoman from whom we bought the fish right off the boat and froze the individual filets in salt water. They were immaculately preserved. We thaw in in the bags in a bowl in the fridge from the night before.
Brown Sugar and Chipotle Rubbed Wild Sockeye Salmon
2 200 g Salmon Filets
1-2 T Chipotle Spice Rub
1 T Brown Sugar
1 t fresh Savory, chopped
Coarse Salt and Pepper
1 T Olive Oil
About an hour to half an hour before BBQing, rinse off the fish and pat dry.
Rub the Filets with Olive Oil on both sides. Mix the Spice Rub, Sugar, Salt and Pepper. Rub mixture on both sides. Let stand for 20 minutes.
BBQ skin side down on a lubed grill for 6-10 minutes. 6 minutes will leave it slightly Ruby in the middle.
Serve with Rice or a Potato. MMMMMM
It was raining but D was on a BBQ mission. He popped in and out of our deck with a hat on. What a trooper!