Barbecued Salmon With Fresh Corn Grits And Chipotle Nectarines

Name: Barbecued Salmon With Fresh Corn Grits And Chipotle Nectarines
Ingredients: 3/4 cup blue agave syrup; 1/3 cup soy sauce; 1/4 cup tabasco brand chipotle pepper sauce; 3 tablespoon fish sauce; 1 tablespoon tabasco brand original red sauce; 6 cloves garlic, minced; 1 tablespoon olive oil; 2 pound salmon fillets, cut into four 8-ounce pieces; 2 ripe nectarines, pitted and cut into large chunks; 1 tablespoon chopped mint or basil; 1 tablespoon olive oil; 1 teaspoon sea salt; 1/4 teaspoon tabasco chipotle pepper sauce; 4 ears corn, husked and halved; 1 tablespoon butter; 1/4 teaspoon tabasco brand original red sauce; salt and pepper to taste

Anne Dolce|June 5, 2013 2:01 pm EST

3.5 (2 ratings)

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For a healthy grilling option, this Asian-Tabasco marinated salmon with spicy nectarine salad and fresh corn grits incorporates the fresh flavors of summer with a spicy kick. Click here to see 15 Ways to Use Tabasco at Your Barbecue

Servings

4

Ingredients

3/4 cup blue agave syrup
1/3 cup soy sauce
1/4 cup tabasco brand chipotle pepper sauce
3 tablespoon fish sauce
1 tablespoon tabasco brand original red sauce
6 cloves garlic, minced
1 tablespoon olive oil
2 pound salmon fillets, cut into four 8-ounce pieces
2 ripe nectarines, pitted and cut into large chunks
1 tablespoon chopped mint or basil
1 tablespoon olive oil
1 teaspoon sea salt
1/4 teaspoon tabasco chipotle pepper sauce
4 ears corn, husked and halved
1 tablespoon butter
1/4 teaspoon tabasco brand original red sauce
salt and pepper to taste

Directions

In a large bowl, combine the agave syrup, soy sauce, Tabasco Chipotle Sauce, fish sauce, Tabasco Original Red Sauce, garlic, and olive oil. Add the salmon fillets and cover and refrigerate for 3 hours, turning occasionally. After marinating, grease the grill and preheat it to medium-high. Place the salmon, skin-side up on grill, and cook for 4 minutes. Turn the fish and cook about 4 minutes longer, or until the salmon flakes easily when tested with a fork.
In a medium bowl, combine the nectarines, mint, olive oil, salt, and Tabasco Chipotle Sauce. Mix well, cover, and then refrigerate.
Grate the kernels from the corn into a bowl and mix with the butter in a 2-quart saucepan. Over high heat, heat the corn until boiling, frequently stirring until the mixture thickens. Stir in Tabasco Original Red Sauce, salt, and pepper, and mix well. Serve with the salmon and nectarine salad.