Monday, December 14, 2009


  This recipe is from "Great Recipes of the Great Cooks" cookbook by Patrick Clark. The recipe requires to cook your own Moroccan Barbecue Sauce. The sauce is to die for. It's sweet , delicious, with nice heat and aromas. The sauce is about 1 cup and it will be enough for couple times.


2 1/2 cups honey
1 cup ketchup
1 cup rice vinegar
1/2 cup soy sauce
Juice of 2 limes
1 tbsp chile paste with garlic  (You can find it in Asian food store)
1/2 cup chopped fresh cilantro
2 tbsp chopped fresh ginger
5 star anise
2 small cinnamon sticks
1 tbsp coriander seeds
1 tbsp black peppercorns
1 tsp ground cardamon
1 tsp ground cloves
1 tsp ground mace (I didn't have mace, and it was still fine)

In a medium -sized nonreactive saucepan, combine the honey, ketchup, vinegar, soy sauce, lime juice, chile paste, cilantro, ginger, star anise, cinnamon sticks, coriander seeds, peppercorns, cardamon, cloves, and mace and bring to a boil over medium heat. Reduce the heat and simmer , stirring frequently, for about 45 minutes, or until reduced by one third. Strain through a fine strainer into a bowl and discard the solids. Cool to room temperature.

After you prepared the recipe above, and cool it to the room temperature, preheat the oven to  400 degrees F.
Season the salmon to taste with coarse salt and pepper, lay on a heavy-duty baking sheet, and baking for 7 minutes. remove the pan from the oven and lightly coat the salmon steaks or fillet with the sauce. Roast  the fish until ready.
You can serve it with additional sauce.

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