Cola Nut Grilled Salmon

Servings:

Cooking Time:

Ingredients:

• 4 salmon fillets, with (preferred) or without skin
• 1 tbsp vegetable or olive oil
• ½ cup chopped pecans
• 12 oz. can of cola (not diet)
• 1 tbsp Tabasco® sauce
• 1 tbsp butter Mesquite chips (optional)

Instructions:

• Preheat grill to medium heat, using Mesquite chips if this is an option.
• Rinse salmon and pat dry, then brush with the oil.
• If using skin-on fillets, cut 1-inch diagonal slits into the skin and set aside.
• Toast the pecans in a skillet over medium heat for 5 minutes, or until browned.
• Remove the pecans from heat and set aside.
• Pour the cola into the same skillet on medium-high heat. Bring to a boil, then reduce heat and simmer until cola is reduced by half. It will have the consistency of syrup.
• Stir in the Tabasco sauce, butter and pecans. Keep warm over low heat.
• Grill your salmon fillets, starting on the side without skin for 4 minutes.
• Carefully turn salmon over and grill for 3-5 minutes, depending on thickness. Fish will be opaque and firm to the touch.
• Remove salmon from the grill and serve with the sauce spooned overtop.

Skin-on is preferred for grilling as the skin provides some protection from the hot grill, and helps keep the fillet from falling apart! If you have thick salmon fillets, cooking the salmon for more time on the skin side will help you to not overcook the salmon.