MENU DESCRIPTION: “Flame-grilled Atlantic Salmon with Applebee’s Honey Pepper Sauce served with a side
of almond rice pilaf, seasoned vegetables and toasted garlic bread.” It’s all about the sauce. This sweet, tangy and slightly spicy sauce goes perfectly with salmon, but can also be used on chicken or ribs. Just be sure to watch the sauce closely as it cooks in case it starts to bubble over. If it sounds like I’m speaking from experience, you’re right—oh, what a beautiful mess I made on one attempt. So cook the sauce slowly, and watch it closely as it thickens. If it gets too thick, you can always add a bit of water to thin it out. I suggest serving this salmon with almond rice pilaf as they do in the restaurant.
Serves 4
INGREDIENTS
FOR HONEY PEPPER SAUCE:
- ¾ cup honey
- ⅓ cup soy sauce
- ¼ cup dark brown sugar, packed
- ¼ cup pineapple juice
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons white vinegar
- 2 teaspoons olive oil
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
FOR SALMON:
- 4 8-ounce salmon fillets (without skin)
- Vegetable oil
INSTRUCTIONS
MAKE THE SAUCE:
- Combine all ingredients in a medium saucepan over medium/low heat.
- Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy.
- Watch the sauce closely to be sure it doesn’t bubble over.
GRILL THE SALMON:
- Preheat barbecue grill to medium heat.
- Rub each salmon fillet with vegetable oil, then add a light sprinkling of salt and pepper.
- Grill the salmon for 4 to 7 minutes per side or until done.
- Serve salmon with a small cup of the honey pepper sauce on the side.
