When I saw this recipe I couldn't wait to make it. I bet it would be
great with any of your favorite fresh fruits.

This is a piece of Copper River Salmon. I pan fried it in some butter
and rice bran oil to crisp up the skin (love crispy salmon skin)
serving it cold with some grilled strawberry BBQ sauce and a grilled
watermelon, arugula, feta cheese salad.
The perfect cold meal on a hot evening.

https://flic.kr/p/nHdMaj

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Grilled Strawberry BBQ Sauce

BBQ, Sauces

4 cups strawberries (about 1 pound),; hulled
4 teaspoons vegetable oil
1/2 cup ketchup
1/4 cup strawberry jam
1/4 cup balsamic vinegar
2 tablespoons blackstrap molasses
2 tablespoons soy sauce
2 teaspoons dijon mustard
1 canned chipotle chile in adobo; chopped
1 clove garlic,; grated

special equipment: wooden or metal skewers

Preheat a charcoal or gas grill to medium-high heat.

Skewer the strawberries and coat with 2 teaspoons of the vegetable
oil. Grill on all sides, 1 1/2 minutes total.

In a medium saucepan, combine the strawberries, ketchup, jam, balsamic
vinegar, molasses, soy sauce, mustard, chiles and garlic. Cook over
medium-low heat until the strawberries start to break down and all the
ingredients combine, about 15 minutes.
Using an immersion blender, blend the strawberry mixture until smooth.
Continue to cook until the mixture is reduced by a third, about 15
minutes.
This will yield about 2 cups sauce.


http://www.foodnetwork.com/recipes/d...trawberry-bbq-
sauce-baked-beans.html?oc=linkback

Notes: Damaris Phillips

Yield: 6 to 8 servings

Preparation Time: 1:25


** Exported from Now You're Cooking! v5.91 **

Enjoy

koko