Agave Barbecued Glazed Salmon Recipes

SWEET 'N' HOT GLAZED SALMON

Steps:

• Preheat your oven's broiler, and grease a broiling pan.
• In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
• Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

GRILLED GLAZED SALMON

Steps:

• In a small bowl, combine brown sugar, melted butter, lemon juice, dill, and cayenne pepper, mixing well.
• Pour 1/2 cup of this sauce into a small saucepan- once the fish is in its final 5 minutes of cooking time, heat this until warm and pour over cooked fish.
• Set aside the remaining unheated sauce to use for basting the fish as you grill.
• Place the salmon, skin side down, on a large platter and season with lemon pepper seasoning and sea salt to taste.
• Note: If your lemon-pepper seasoning already contains salt, then don't add the extra salt.
• Lightly brush grill grates with some oil and heat grill to medium.
• Carefully slide salmon off of the platter and onto the grill, skin side down,using a large metal spatula to help.
• Cover grill and cook fish, undisturbed, for 5 minutes exactly.
• Baste liberally with the reserved basting sauce, re-cover, and cook another 10-15 minutes- basting every 5 minutes.
• Use up all of the basting sauce (Don't forgot to heat up the 1/2 cup reserved sauce from before).
• Fish is ready when it begins to flake and is starting to appear as if milk is seeping out.
• Carefullly remove to a fresh,clean platter and pour the 1/2 cup sauce you had simmering on the stove over the top of the fish.

AGAVE BARBECUED GLAZED SALMON

Steps:

• Combine onions and white wine in medium saucepan. Bring to boil over medium-high heat. Add remaining ingredients except fish and stir well. Reduce heat to low and simmer for 1 hour remove from heat and purée in blender or food processor set aside. Place salmon steaks in lightly oiled baking pan and baste with sauce. Bake in preheated 425°F oven about 6 minutes turn and baste. Bake until fish just flakes when tested with fork.

AGAVE GLAZED BARBECUED SPARERIBS

Steps:

• Completely cover spareribs with water in a large pot or deep skillet. Bring to boil, uncovered, over medium heat. Simmer 4 minutes. Drain liquid, reserving it for stock for later use, if desired. Season both sides of spareribs with salt and pepper. Place spareribs on rack in roasting pan. Cover loosely with aluminum foil. Bake at 450° F. 15 minutes. Combine remaining ingredients mix well. Reduce oven temperature to 350°F. Brush spareribs with agave mixture. Bake 1 hour longer or until fully cooked, brushing with agave mixture every 15 minutes. TO BARBECUE: Boil spareribs as described above, over medium heat. Simmer 4 minutes and drain liquid. Season both sides of spareribs with salt and pepper. Place spareribs on barbecue grill over hot coals. Cook approximately 30 minutes per side. Brush meat side generously with agave mixture twice during last 15 minutes of cooking time.

AGAVE-GLAZED SHRIMP

Steps:

• Whisk together the chicken broth, agave, clementine juice, chipotle powder, cumin, lime zest and juice and 1/4 teaspoon salt in a medium bowl. Add the shrimp and toss to coat. Marinate for 10 to 15 minutes at room temperature.
• Preheat an indoor grill plate over high heat.
• Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Place the shrimp in a single layer on a paper towel-lined plate and pat dry. Sprinkle with salt. Grease the grill plate with oil.
• Grill the shrimp on both sides until super charred and no longer pink in the middle, 2 to 3 minutes per side. Remove to a bowl.
• Heat a large nonstick skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Season with salt. If serving with brown rice, season with a couple drops of rice wine vinegar, plate and serve.