Barbecue Salmon

oh. my. goodness.

i'm not sure if i can quite describe the fabulousness of this barbecue salmon i made last night. (it didn't photograph very well but it was good - promise!) it was cooked perfectly (a feat i am not always able to accomplish), virtually melted in your mouth, and the flavor was spot on. the bbq flavor was fantastic and just enough for the salmon. it didn't over-power the salmon flavor, but managed to compliment it perfectly.

i adapted this recipe from fresh4five and i have to thank her. i will be using this recipe over and over again. i encourage you to invite yourself over and casually encourage i make this dish for you. or, you could always just make it yourself. here is the recipe:

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Barbecue Salmon

1/4 cup apple cider vinegar
1/4 cup grapeseed oil
2 tbs agave nectar
2 tbs crushed tomatoes (i used pizza sauce because i had it open and it tasted great, shhh, don't tell)
1 tsp salt
2 large cloves garlic, minced
2 tbs onion, minced
1 tbs soy sauce
2 lbs wild salmon

combine all ingredients in ziploc bag. squeeze and squish to dissolve salt and agave. add salmon and let sit in fridge for 30 minutes.

meanwhile, start grill and allow grate to preheat.

empty marinade into small saucepan and simmer until reduced by half and thickened.

grill salmon 5 minutes per side until desired doneness. (my charcoal grill lost some steam after i flipped it so i finished it off in a 250 degree F oven for 30 minutes.) baste salmon several times with barbecue sauce while grilling.

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i served this with scalloped potatoes (always a hit) and a new snow pea slaw recipe from eating well. E and i decided the idea of the slaw was good but the buttermilk dressing was not. too buttermilky. very dissapointing but the salmon and potatoes more than made up for it.