PAMA Barbecued Salmon
Just thirty minutes yields an extraordinarily delicious dish. Perfect for an outdoor dinner party.
Preparation Time: 10 minutes
Total time: 10 minutes
2 c. ketchup,2/3 c. Pama Pomegranate Liqueur,5 Tbsp. pomegranate molasses,1/4 c. cranberry juice,1/2 c. brown sugar,1 tsp. minced fresh garlic,1 Tbsp. apple cider vinegar,1 Tbsp. Worcestershire sauce,1/8 tsp. cayenne pepper,Olive Oil,2 1/2 to 3 lb. salmon filet, about 1 in. thick,Salt and pepper to taste, Instructions:
Mix all ingredients in a small pot over medium heat and stir until the sugar dissolves. When the mixture boils, reduce heat and simmer 20 minutes, stirring often to prevent the mixture from burning. Remove from heat and cool completely. Makes about 3 cups. Prepare grill or broiler: Set on high. If using grill, brush rack with oil. Brush flesh side of salmon with oil; sprinkle with salt and pepper. Place salmon, skin side down, on grill or on a rack under the broiler about 4 inches from the heat. Grill 5 minutes. Brush with barbecue sauce. Cook 2 to 3 minutes more. Drizzle servings with 1 to 2 tablespoons of barbecue sauce. Serves 6.