Planked Salmon with Chipotle Raspberry BBQ Sauce
by Chef Timothy Grandinetti, C.E.C.
Planked Salmon Ingredients
- 5 tablespoons honey
- 1 tablespoon chipotle powder
- 1 teaspoon cumin
- coriander
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons extra virgin olive oil
- 2 6-ounce salmon fillets
- 2 sugar maple planks
Chipotle Raspberry BBQ Sauce Ingredients
- 3 tablespoons extra virgin olive oil
- 1/2 cup onion
- 2 teaspoons garlic, minced
- 2 teaspoons chipotle, chopped
- 1/2 cup tomato paste
- 2 pints fresh raspberries, rinsed
- 16 ounces St. James Winery Raspberry Wine
- 1/2 cup raspberry vinegar
- 3/4 cup brown sugar
- 1/2 teaspoon salt
Planked Salmon Instructions
- Preheat grill to 400°F.
- Combine honey and spices with 1 tablespoon oil in mixing bowl.
- Whisk until blended, then brush the glaze on both sides of salmon fillet. Reserve.
- Brush the remaining oil onto sugar maple plank and “toast” over a medium high grill for 10-12 minutes.
- Place the salmon fillet on plank and roast for 8 to 10 minutes.
- Brush with additional glaze and serve with Chipotle Raspberry BBQ Sauce.
Chipotle Raspberry BBQ Sauce Instructions
- In a medium saucepan, heat oil, add onions, and cook 4 to 5 minutes.
- Add garlic, chipotle, tomato paste, and raspberries. Cook 3 to 5 minutes.
- Add wine, vinegar, brown sugar, and salt. Bring to a boil.
- Allow to simmer until reduced, 14 to 15 minutes.