Pama Barbecued Salmon
Ready In: 45 mins
Serves: 6
Yields: 3 cups sauce
Ingredients
- 2 cups ketchup
- 2⁄3 cup pama pomegranate liqueur
- 5 tablespoons pomegranate molasses
- 1⁄4 cup cranberry juice
- 1⁄2 cup brown sugar
- 1 teaspoon minced fresh garlic
- 1 tablespoon apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1⁄8 teaspoon cayenne pepper
- olive oil
- 2 1⁄2-3 lbs salmon fillets, about 1 in. thick
- salt and pepper
Directions
- Mix all ingredients in small pot over medium heat and stir until sugar dissolves.
- When mixture boils, reduce heat and simmer 20 minutes, stirring often.
- Remove from heat and cool completely.
- 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 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.
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