Salmon is a versatile fish, and today, we make salmon with our spicy barbecue Kandoo. Serve it on a bed of sautéed spring vegetables or with puy lentils. Our puy lentil recipe with cool raita is a great side dish.
4, 8-ounce skin-on salmon fillets
1/2 cup Rupen's Spicy Barbecue (Kandoo)
1/2 cup white wine
1/4 cup sugar
1 teaspoon sea salt
Prepare the marinade.
Place the salmon fillets in a baking tray and apply the marinade on top of the fillets. Cover and refrigerate overnight (or for 12 hours).
When you are ready to cook, pre-heat the oven to broil.
Using your hands, remove excess marinade from the salmon fillets. Set aside.
Cover a 1/4 sheet baking sheet with aluminum foil and place the marinated salmon pieces (skin-side down) on the baking sheet.
Place the baking sheet in the oven and bake for 10 minutes. Depending on your oven settings, you may want to rotate the baking sheet once after five minutes.
Serve over a bed of sauteed vegetables along with lentil salad.