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
- Preheat the oven to 220 degrees Celsius (425 F) with cookie sheet in the oven.
- 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.
- 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.
- 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.
- Place fillets on baking sheet. Put in oven and cook until salmon is cooked through and begins to flake, about 8-10 minutes.
- 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.
- Then add in the wine and cook until reduced by half, about 3 minutes.
- Set heat to low and whisk in remaining ingredients. Cook until heated through.
- 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!