BBQ Glazed Salmon With Roasted Red Pepper Corn Salsa - - Tulsa, OK - News, Weather, Video and Sports - |

BBQ Glazed Salmon With Roasted Red Pepper Corn Salsa

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Salmon, 6 oz. fillets, skin removed 2 ea.

BBQ sauce 4 oz.

Vegetable Oil as needed

Salt to taste

Pepper to taste


Corn, cut kernels ¼ cup

Red Pepper, Roasted, julienne 2 ea.

Roma Tomato, small dice 1 ea.

Red Onion, small diced ¼ cup

Cilantro, chopped ½ bunch

Lime, juiced 1 ea.

Lemon, juiced ½ ea.

Salt to taste

Pepper to taste


Combine all ingredients of salsa together. (Allow flavors to develop by making at least 30 minutes prior to service, for best results make 24 hours in advance)

Season salmon with salt and pepper, heat medium size sauté pan to high heat; pour in oil (approx. 2 tbsp). Place salmon in pan skin side up, regulate heat so as not to get pan to hot. (If you see continual smoke from the pan, reduce heat). Allow salmon to cook in pan until you see the edges start to turn an opaque orange color, rather than the vibrant orange raw color. (approx. 4-5 minutes) Turn salmon to other side and immediately brush seared side of salmon with BBQ sauce. Cover sauté pan with lid and continue cooking until salmon is done (approx. 3-5 minutes, depending on thickness). Remove pan from heat and brush more BBQ sauce liberally over salmon.

Place salmon on plate and top with salsa, (approx. 3-4 oz.) serve immediately.

Recipe can be served with any starch of your choice: mashed potatoes, rice pilaf, roasted sweet potatoes, cous cous or, wild rice.

Yield: 2 (6oz. portions)

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