Served as main course. Non-vegetarian dish.

SAUCE

1 cup Ketchup

1 cup White distilled Vinegar

1/2 cup Molasses

1/2 cup Honey

1 teaspoon Hickory Liquid Smoke

1/2 teaspoon Salt

1/4 teaspoon Garlic powder

1/4 teaspoon Onion powder

1/4 teaspoon Tabasco Sauce

SEASONING

1 teaspoon Salt

1/2 teaspoon fresh ground Black Pepper

1/4 teaspoon Paprika

1/4 teaspoon Garlic powder

1/4 teaspoon Cayenne Pepper

SALMON

4 (6 ounce) Salmon Fillets, skin removed

Canola Oil cooking spray or Olive Oil flavored cooking spray

Combine all ingredients for the sauce in a saucepan over medium-high heat. Blend the ingredients with a whisk until smooth. When the mixture comes to a boil, reduce heat and simmer uncovered for 30 minutes or until mixture thickens. Remove from heat. Combine all ingredients for seasoning in a small bowl. Preheat barbecue or indoor grill to high heat. Sprinkle seasoning lightly over both sides of the salmon, spray each fillet lightly with olive oil or canola oil non-stick spray. Grill the salmon for about 3 minutes then rotate it 180 degrees to make criss-crossing grill marks. Grill for another 3 minutes then turn the salmon over for 3 minutes and rotate it again to make criss-crossing grill marks on that side. Grill until done. Remove salmon fillets from the grill, brush with the sauce and serve.

Preparation time: 15 minutes

Cooking time: 1hour

Serves: 4

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