OVEN ROASTED SALMON

Ingredients:

CHIPOTLES IN ADOBO SAUCE :

1. Olive oil : 1 tsp
2. Onion : 1/2 cup chopped
3. Garlic : 1 tbsp chopped
4. Fresh thyme : 1 tbsp chopped
5. Dried chipotle chilies : 10 medium sized chopped
6. Red wine vinegar : 1/4 cup
7. Ketchup : 1/4 cup
8. Water : 3 cups

BQQ Sauce

1. Extra virgin olive oil : 1 tbsp
2. Onion : 1 cup chopped fine
3. Leeks : 1/2-cup cut into small chunks
4. Green pepper : 1 diced very fine
5. Red pepper : 1 diced very fine
6. Clove garlic : 1 chopped
7. Molasses : 1/2 cup
8. Red wine vinegar : 1/4 cup
9. Worcestershire sauce : 3 tbsp
10. Peeled tomatoes : 1 can
11. Chipotle chilies in adobo sauce : 3/4 cup
12. Ketchup : 2 cups
13. Dark Rum : 1/2 cup
14. Beef stock : 1 cup

1. Salmon fillets : cut with about 3 inches width.

2. BBQ sauce : About a tablespoon for each fillet (depending on the size of the fillet).

Method:

• In a saucepan, heat the olive oil. When hot add the onion, sweat for a couple minutes, and add the garlic and the thyme. When fragrant add the chipotle chilies, vinegar, ketchup and water. Let reduce at low heat until the water as reduced to approximately 1 cup. Place into your blender or food processor and blend until very smooth. For an event smoother consistency strain through a fine sieve.
• In a saucepan, heat the oil until hot. Add the onions and cook until golden brown. Add the leeks, bell peppers and garlic and sautÈ for 1 minute. Add the molasses, vinegar, Worcestershire, tomatoes, chipotle, ketchup, molasses, Rum, stock and liquid smoke, bring just to a boil. Reduce the heat to low and simmer gently for 20 minutes. Remove from the heat, season to taste, and set aside. Blend in a blender to a very fine texture. For extra-smooth texture, strain through a fine sieve.
• To cook the salmon: Brush some of the BBQ sauce on top of each filet and bake at 375 for 5 to 6 minutes depending on the thickness of the fish. Serve with wild rice or fillet buns.