Friday, January 8, 2010

Spice-Rubbed Lemon-Barbecue Salmon

If you're unsure about cooking seafood, here's a foolproof way to make a delicious salmon dinner in a matter of minutes. Once upon a time, I wasn't sure about how to cook seafood, but after realizing it's about as easy as boiling water for a pot of pasta, I'm happy to make fish or shellfish any day of the week.

I made a sweet barbecue glaze for the salmon. You could also do something creamy, like a lemony-mayonnaise. Use this recipe as a guideline, and I guarantee you won't be disappointed.

Tonight I served the salmon with a side dish of taboulleh, which I purchased at Whole Foods earlier in the week. Rice, steamed vegetables or even coleslaw would be great accompaniments to this dish.

Spice-Rubbed Lemon-Barbecue Salmon
Serves 2 (can be doubled)

Two 6-ounce salmon fillets, patted dry
Barbecue seasoning of your choice (I used something called Buzz Rubb, which includes brown sugar, salt and spices)
Kosher salt or sea salt
2 T. barbecue sauce
1 T. hoisin sauce
2 T. honey
1/2 lemon, zested
2 lemon wedges

Place the salmon fillets on a greased, foil-lined baking sheet. Rub the tops with the barbecue seasoning. Let sit for 10 minutes while you preheat the broiler.

Place the salmon fillets 4" - 6" from the heating element and broil for 6 - 8 minutes, until cooked through. Remove from the broiler and let sit 5 minutes.

Combine the sauce ingredients (barbecue sauce, hoisin sauce, honey and lemon zest) in a small bowl. Spoon the sauce into a small ziplock bag and squeeze down to the corner of the bag. Cut off a very small portion of the corner of the bag and squeeze the sauce generously over the salmon. Serve with a lemon wedge. (If you're not feeling all that artistic, just prepare the sauce and serve it alongside, or on top of, the salmon.)

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