Grilling Salmon

Black Pepper Rubbed Alaskan Sockeye Salmon with BBQ Butter Sauce
Carefully oil the grill grates really well before placing the fish on them. The key here is getting the grill hot enough to sear the fillets and quickly caramelize the black pepper-brown sugar rub. Be careful, you don't want to burn the sugar, or you will end up with sticky, scorched caramel.

Ingredients
Amount

For the salmon, combine:

Brown Sugar 2 Tbsp.
Fresh Ground Black Peppercorns 1 Tbsp.
Coarse Sea Salt 2 tsp.

Ground Cumin 1/2 tsp.
Dry Mustard 1/4 tsp.
Chinese Five Spice 1/2 tsp.
Fresh Alaskan Sockeye Salmon Fillets, 8 oz. each 4 each
Olive Oil 1 tsp.

For the BBQ butter, combine; stir in:

Whiskey 1/2 Cup
Pineapple Juice 1/4 Cup
Apple Cider Vinegar 2 Tbsp.
Shallots, minced 1 Tbsp.
Smoked Paprika 2 tsp.
Chipotles in Adobo, minced 1 tsp.
Honey 1 Tbsp.
Tomato Paste 1 Tbsp.
Worstershire sauce 1 Tbsp.

Off Heat, Whisk In
Unsalted Butter, cold, cubed 1/4 Lb. (1 stick)

Recipe Preparation
1. Preheat Grill to Medium High Heat (400 degrees)
2. Combine brown sugar, black pepper, and spices for the rub in a small bowl, rub the salmon fillets in the olive oil, and rub the spice mix on the top and the sides of the salmon fillets. Set aside.

Ingredients
Smoked Almonds, chopped
Unsalted Butter
Fresh Cherries, pitted
Golden Raisins
Fresh Chopped Thyme
Fresh Chopped Parsley
Orange Zest
Salt
Black Pepper

Fresh Alaskan Salmon Fillets, 8 oz.

Recipe Preparation
Toast almonds in butter until butter is lightly browned. Add cherries and
raisins, once raisins have plumped add remaining ingredients. Cook until
orange zest is slightly crisp. Spoon over salmon fillets.