Barbecued Salmon Fillets

Directions

1. 1
   Heat the oil in a saucepan over medium heat.
2. 2
   Add the onion, garlic, carrot, and celery.
3. 3
   Cook the vegetables until softened, 5 to 7 minutes.
4. 4
   Add the tomatoes; cook the vegetables until very tender, about 10 minutes more.
5. 5
   Add the tomato paste, molasses, honey, sugar, mustard, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, and 2 cups water; stir to combine.
6. 6
   Simmer gently until thickened, about 30 minutes.
7. 7
   Transfer to a food processor or blender; puree until smooth.
8. 8
   Refrigerate until ready to serve.
9. 9
   Heat a grill or grill pan.
10. 10
    Season the fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
11. 11
    Brush generously with sauce.
12. 12
    Grill until the fish is cooked through, 2 to 3 minutes per side.
13. 13
    When the fish is done, remove and discard the skin.
14. 14
    Serve over pilaf drizzled with sauce.
15. 15
    Heat the oil in a medium skillet over medium heat.
16. 16
    Add the onion, carrots, and celery.
17. 17
    Cook until tender, 3 to 4 minutes.
18. 18
    Add the wine, and cook until most of the liquid has evaporated, about 2 minutes.
19. 19
    Transfer to a medium bowl, and set aside to cool.
20. 20
    Meanwhile, bring a medium saucepan of water to a boil.
21. 21
    Stir in the rice, and cook until tender, 25 to 30 minutes.
22. 22
    Drain, and add to the bowl of vegetables.
23. 23
    Season with salt, pepper, paprika, turmeric, and cumin.
24. 24
    Serve with grilled salmon.
25. 25
    (Per serving)
26. 26
    Calories: 300
27. 27
    Fat: 11g
28. 28
    Cholesterol: 78mg
29. 29
    Carbohydrate: 21g
30. 30
    Sodium: 363mg
31. 31
    Protein: 29g
32. 32
    Fiber: 2g