The main content

Barbecued Salmon with Grilled Romaine and Citrus Vinaigrette


Barbecue glaze:

  • 1/2 small red onion, finely chopped

  • 1 tablespoon extra virgin olive oil (EVOO)

  • 3 tablespoons red wine vinegar

  • 1 cup dark amber maple syrup

  • 1 tablespoon tomato paste

  • 1 tablespoons Worcestershire sauce

  • 1 teaspoon curry powder

  • 1/8 teaspoon liquid smoke flavoring

  • 1 teaspoon coarse black pepper

  • Vegetable cooking spray

  • 4 salmon fillets or salmon steaks, 6-8 ounces each

  • Coarse salt

  • 1 small navel orange, zested and juiced

  • 1 small lemon, zested and juiced

  • 1 clove garlic, finely chopped

  • 2 teaspoons Dijon mustard

  • 2 tablespoons chopped fresh tarragon leaves

  • 1 teaspoon salt

  • 1/2 cup extra virgin olive oil (EVOO)

  • 2 large hearts romaine lettuce

  • 3 scallions, chopped


Prepare grill or pre-heat grill pan. On your stove top or outdoor grill, place a small sauce pot over moderate heat and cook onion in EVOO for three minutes. Add vinegar and continue to cook to reduce by half. Add syrup, tomato paste, Worcestershire sauce, curry, smoke flavoring and pepper. Bring to a bubble and simmer. Spray salmon with cooking spray and season with salt. Grill for three minutes, then turn and baste liberally with glaze. Turn again and glaze opposite side. If you care for salmon pink at center, remove after six minutes. For opaque salmon, grill five minutes on each side. Whisk citrus with garlic, mustard, tarragon and salt. Stream in EVOO to combine. Spray romaine hearts with cooking spray and place on grill two minutes, charring the outside leaves. Remove and cut each heart in half lengthwise, using tongs to help hold on to the charred lettuce. Cut away core at stem. Cut each half heart in half again lengthwise. Place two quarters of charred romaine on each dinner plate. Drizzle with dressing, working back and fourth. Set salmon on top of the salad. Garnish with chopped scallions and serve.