Barbequed Salmon With Fresh Corn Grits & Chipotle Nectarines

3.7 stars based on 3 votes.
3 ratings
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Barbequed Salmon With Fresh Corn Grits & Chipotle Nectarines




  • 2 ripe nectarines, pitted and cut into large chunks
  • 1 tablespoon fresh chopped mint or basil
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon TABASCO® brand Chipotle Pepper Sauce

Fresh Corn Grits


In a large bowl, combine agave syrup, soy sauce, TABASCO® Chipotle Sauce, fish sauce, TABASCO® Original Red Sauce, garlic and olive oil. Add salmon fillets; cover and refrigerate about 3 hours, turning occasionally.

In a medium bowl, combine nectarines, mint, olive oil, salt and TABASCO® Chipotle Sauce. Mix well. Cover and refrigerate.

Fresh Corn Grits
Grate kernels from corn cob into bowl. Place corn and butter in 2-quart saucepan. Over high heat, heat corn to boiling, stirring frequently until mixture thickens. Stir in TABASCO® Original Red Sauce, salt and pepper. Mix well.

Preheat grill to medium-high.

Grease grill. Place salmon, skin-side up on grill. Grill about 4 minutes. Turn fish; cook about 4 minutes longer or until salmon flakes easily when tested with a fork.

Serve salmon with fresh corn grits and nectarines.

Makes 4 servings.

Created by Chef Mark Fuller
Executive Chef and Owner of Ma’ono Fried Chicken & Whisky, Seattle

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