BBQ Salmon

Salmon is an easy dish to prepare.  It’s relatively easy to prepare, quick to cook, and accepts most all flavors.  We’re going to prepare our salmon jerk style, or with an Asian flavor.  

Tools needed:

For the salmon a grill, smoker, or oven and an oven safe pan.

For the rice a rice cooker, or a pot with lid

For the black beans (when preparing jerk style) one additional stove top pot

Ingredients:

Salmon filet (usually 3 to 4 oz)

Big Daddy Hill’s Garlic Lovers Rub, or your favorite rub to match the flavor for your meal.

1 Cup of chopped Cilantro

3 oz Lime Juice or a few wedges

2 Tablespoon Olive Oil

1 1/2 Cups Medium Grain Rice or Jasmine Rice

2 ¼ Cups Water

15 oz Can Black Beans (if preparing Jamaican style meal)

Recipe:

Pre-heat oven, grill, or smoker to 300 degrees.  While your cooker is coming up to temp prepare your salmon filet(s).  Pat dry with paper towels, and then season with Big Daddy Hill’s Garlic Lover’s Rub evenly on all sides of exposed filet.  Most salmon filets will still have the skin on.  Don’t worry about this as we will address this once the filet has been fully cooked.  Place the salmon filet on an oven safe pan and cook for 20 minutes.  

Once your timer has gone off at the 20 minute mark, pull the filet and glaze with Big Daddy Hill’s Apricot Teriyaki Sauce, or Jamaican Jerk BBQ Sauce.

Place the salmon back in the cooker and continue to cook for an additional 5 to 7 minutes.  You should see the filet have a nice sticky glaze from the sauce being applied.

Once you remove the filet from the cooker the filet should be nice and flaky but still moist on the inside.  The internal temp should be around 140-145 degrees.

While the salmon is cooking it’s time to prepare your rice.  I preheat a pot and then add my olive oil and then brown the rice just a bit.  Once rice has been stirred through, add water and bring to a boil.  Once the water boils, reduce the heat to a simmer, cover, and cook for 15 minutes.

Remove the rice from heat and fluff with a fork.  Add in chopped cilantro, and lime juice.  Season with additional Garlic Lover’s Rub  to taste.

The rice should pair nicely with any Asian, Mexican, or Jamaican style flavors.

While the rice is cooking I add my can of black beans to a second pot with an additional 10 ounces of water, and stir together.  Bring canned black beans to a simmer, and stir occasionally to warm through thoroughly.

Note:  if preparing the salmon with Apricot Teriyaki I recommend grilling or sauté some green bell peppers, white onion slices, and mushrooms to complete your meal.

Plate your food and serve.