1 12-ounce can tomato sauce
1/4 cup packed brown sugar
1/4 cup molasses
3 tablespoons ketchup
2 tablespoons apple cider vinegar
2 tablespoons dried minced onion
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 tablespoon dried bell pepper dices
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 4-ounce Alaska salmon fillets or steaks (4 to 6 ounces each)
Servings: 4
1. Blend all ingredients, except seafood, in bowl; let set 10 to 15 minutes.
2. Dip seafood into sauce, then place on hot oiled grill, not directly over heat source (coals or gas). Cover and vent. Cook about 6 to 12 minutes per inch of thickness, brushing with extra sauce, if desired. Do not overcook or burn edges.
Also great with Alaska halibut or cod!
Notes: Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication.
1/4 cup packed brown sugar
1/4 cup molasses
3 tablespoons ketchup
2 tablespoons apple cider vinegar
2 tablespoons dried minced onion
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 tablespoon dried bell pepper dices
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 4-ounce Alaska salmon fillets or steaks (4 to 6 ounces each)
Servings: 4
1. Blend all ingredients, except seafood, in bowl; let set 10 to 15 minutes.
2. Dip seafood into sauce, then place on hot oiled grill, not directly over heat source (coals or gas). Cover and vent. Cook about 6 to 12 minutes per inch of thickness, brushing with extra sauce, if desired. Do not overcook or burn edges.
Also great with Alaska halibut or cod!
Notes: Over 130 recipes were entered in ASMI's first fishermen's recipe contest. Based on flavor, originality and ease of preparation, this recipe was one of ten recipes selected for publication.
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