Grilled Salmon with Red Wine BBQ Sauce, Hazelnut Butter and Cracked Wheat Salad with Grilled Vegetables
INGREDIENTS
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1/4 cup coarsely chopped toasted hazelnuts
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1/4 cup coarsely chopped dried cherries
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1 1/2 sticks unsalted butter, at room temperature
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Salt and freshly ground black pepper
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Cracked Wheat Salad
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1 cup medium-grind bulgur
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2 1/2 cups boiling water
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Salt and freshly ground black pepper
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1/2 red bell pepper
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1/2 yellow bell pepper
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1 zucchini, halved lengthwise
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4 stalks asparagus, trimmed
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1/2 pint cherry tomatoes
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2 jalapeno peppers, grilled, peeled, and chopped with seeds
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Canola oil
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1/2 cup freshly chopped flat-leaf parsley
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1 teaspoon finely grated lemon zest
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3 lemons, juiced
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1/2 cup extra-virgin olive oil
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2 tablespoons canola oil
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2 shallots, finely chopped
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1 clove garlic, finely chopped
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2 cups red wine (recommended: Columbia Crest Merlot)
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1 1/2 cups ketchup
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3/4 cup water
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2 tablespoons ancho chili powder
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1 tablespoon paprika
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1 heaping tablespoon Dijon mustard
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1 tablespoon red wine vinegar
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1 tablespoon Worcestershire sauce
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1 chopped canned chipotle chile in adobo
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2 tablespoons dark brown sugar
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1 tablespoon honey
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1 tablespoon molasses
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Salt and freshly ground black pepper
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4 (6-ounce) skin-on salmon fillets
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Canola oil
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Salt and pepper
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Parsley leaves, for garnish
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