Grilled Salmon with Red Wine BBQ Sauce & Hazelnut Butter

By Realtychick

Ingredients

• Hazelnut Butter:
• 4 (6-ounce) skin-on salmon fillets
• Canola oil
• Salt and pepper
• Parsley leaves, for garnish
• 1/4 cup coarsely chopped toasted hazelnuts
• 1/4 cup coarsely chopped dried cherries
• 1 1/2 sticks unsalted butter, at room temperature
• Salt and freshly ground black pepper
• Red Wine BBQ Sauce:
• 2 tablespoons canola oil
• 2 shallots, finely chopped
• 1 clove garlic, finely chopped
• 2 cups red wine
• 1 1/2 cups ketchup
• 3/4 cup water
• 2 tablespoons ancho chili powder
• 1 tablespoon paprika
• 1 heaping tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 1 chopped canned chipotle chile in adobo
• 2 tablespoons dark brown sugar
• 1 tablespoon honey
• 1 tablespoon molasses
• Salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

For the hazelnut butter:

Combine all ingredients in a bowl of a food processor and mix until combined; season with salt and pepper. Transfer to a small bowl, cover and refrigerate for 30 minutes. Remove from refrigerator 15 minutes before using.

For the Barbecue sauce:

Heat the oil in a medium saucepan over medium heat. Add the shallots and garlic and cook until soft, about 4 minutes. Add the wine, increase the heat to high and cook until reduced to about 1/2 cup. Add the ketchup and the remaining ingredients and cook until thickened and slightly reduced, stirring occasionally, about 20 minutes. Transfer to a bowl and let cool slightly.


For the salmon:

Heat grill to high, cast iron grill pan over high heat, or large nonstick saute pan over high heat. Brush salmon on both sides with canola oil and season with salt and pepper. Grill for about 4 minutes per side, brushing with some of the bbq sauce every 30 seconds. Remove from the grill, place on a platter and brush with more of the sauce. Serve on top of cracked wheat salad and place a tablespoon of the hazelnut butter on top of each salmon fillet. Garnish with parsley leaves and serve.