Barbequed Salmon With Fresh Corn Grits & Chipotle Nectarines
MarinadeIn 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.
NectarinesIn a medium bowl, combine nectarines, mint, olive oil, salt and TABASCO® Chipotle Sauce. Mix well. Cover and refrigerate.
Fresh Corn GritsGrate 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.
SalmonPreheat 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.
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You will need:
A smoky, flavorful sauce. Pairs well with any BBQ dish.
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