Barbecue Scottish Salmon with White Wine Mustard Sauce, Parmesan Asparagus and Buttery Sweet Potato Fries



Fresh Scottish salmon is positively divine, but add an American twist with a little bbq hint and nothing could be better. These decadently flavored BBQ salmon fillets are topped with a delicate white wine mustard sauce and  served alongside a healthy green vegetable and a low- glycemic sweet potato, but don’t worry, you can hide any healthiness behind the glob of butter you add to the potatoes.



For the Fish and Sauce:

  • 4 fillets salmon, skin removed
  • 6 Tbsp Barbeque Sauce
  • 2 Tbs cherry or blueberry preserves
  • 120 mL white wine (1/2 cup) *
  • 2 Tbsp butter
  • 2 shallots, minced
  • 1 Tbsp dijon mustard
  • 2 Tbsp fresh dill, chopped
  • Salt and pepper to taste
  • olive oil

For the Asparagus:

  • 20 spears asparagus
  • 1 T olive oil
  • 80g  grated Parmesan (1/3 cup)

For the Sweet Potatoes:

  • 2 sweet potatoes, peeled
  • 2 T olive oil
  • salt and pepper to taste
  • glob of butter



  1. Preheat the oven to 220 degrees Celsius (425 F) with cookie sheet in the oven.
  2. Cut the sweet potatoes into wedges and place in a plastic bag.  Add in olive oil, salt, and pepper.  Shake to coat and then place onto hot cookie sheet evenly space.  Cook for approximately 30 minutes.
  3. Lay asparagus on a cookie sheet. Drizzle with olive oil. If thin spears, put in oven with sweet potatoes for the last 10 minutes;  if thick spears, 20 minutes.
  4. Preheat grill (broiler). Line a baking sheet with foil and rub with olive oil. Mix barbecue sauce and preserves together. Season salmon fillets with salt and pepper and 2 T barbecue sauce mixture per fillet.
  5. Place fillets on baking sheet. Put in oven and cook until salmon is cooked through and begins to flake, about 8-10 minutes.
  6. While the salmon is cooking, melt butter in a  small saucepan over medium high heat. Add in the shallots and cook until soft, about 1-2 minutes.
  7. Then add in the wine and cook until reduced by half, about 3 minutes.
  8. Set heat to low and whisk in remaining ingredients. Cook until heated through.
  9. Spoon sauce over salmon, serve with sweet potatoes + glob of butter and asparagus (grated Parmesan sprinkled on top).

* For those who don’t feel like doing the math (I really didn’t either but figured it was my duty), the american measurements are in brackets (parentheses) for those in need!

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    October 1, 2015 at 3:31 am Reply

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