OVEN ROASTED SALMON
Molasses-rum barbecue sauce

• BQQ Sauce makes 2-1/2 Cups
• 1 tablespoon extra virgin olive oil
• 1 cup yellow onion, chopped fine
• 1/2-cup leeks cut into small chunks
• 1 green pepper, diced very fine
• 1 red pepper, diced very fine
• 1 clove garlic, chopped
• 1/2 cup molasses
• 1/4 cup red wine vinegar
• 3 tablespoons Worcestershire sauce
• 1 can peeled tomatoes
• 3/4 cup chipotle chilies in adobo sauce
• 2 cups ketchup
• 1/2 cup dark Rum
• 1 cup beef stock
• 1/4 teaspoon liquid smoke

In a saucepan, heat the oil until hot. Add the onions and cook until golden brown. Add the leeks, bell peppers and garlic and sautÈ for 1 minute. Add the molasses, vinegar, Worcestershire, tomatoes, chipotle, ketchup, molasses, Rum, stock and liquid smoke, bring just to a boil. Reduce the heat to low and simmer gently for 20 minutes. Remove from the heat, season to taste, and set aside. Blend in a blender to a very fine texture. For extra-smooth texture, strain through a fine sieve.

To cook the salmon: Brush some of the BBQ sauce on top of each filet and bake at 375 for 5 to 6 minutes depending on the thickness of the fish. Serve with wild rice or couscous.