Wednesday, Jan 12th - Brown Sugar and Chipotle Rubbed vBBQ Wild Sockeye Salmon

Brown Sugar and Chipotle BBQ Wild Sockeye Salmon

D loves his Dean & Deluca Chipotle Rub.  I can't remember if he got the last one from Seattle or San Fran.  But after much effort in trying to use it at every opportunity we are out after tonight.  What shall he do?  Well, we're off to the Bay Area in a few.  I'm sure he'll hunt down a refill.

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!

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