Grilled Salmon With Red Wine Bbq Sauce, Hazelnut Butter And Cracked Wheat Salad With Grilled Vegetables Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1709
FAT
308%
CHOL
177%
SOD
89%

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Ingredients for 4 servings

1 chopped canned chipotle chile in adobo

2 tablespoons dark brown sugar

1/2 yellow bell pepper

1 tablespoon molasses

1 tablespoon red wine vinegar

Salt and pepper

1 tablespoon Worcestershire sauce

Salt and freshly ground black pepper

4 (6-ounce) skin-on salmon fillets

1 cup medium-grind bulgur

1 heaping tablespoon Dijon mustard

Parsley leaves, for garnish

1 teaspoon finely grated lemon zest

1/2 pint cherry tomatoes

2 cups red wine (recommended: Columbia Crest Merlot)

1 zucchini, halved lengthwise

1/2 red bell pepper

1 1/2 sticks unsalted butter, at room temperature

3 lemons, juiced

Canola oil

1/4 cup coarsely chopped dried cherries

1 1/2 cups ketchup

1 tablespoon paprika

3/4 cup water

2 tablespoons canola oil

4 stalks asparagus, trimmed

2 1/2 cups boiling water

1 clove garlic, finely chopped

1/2 cup extra-virgin olive oil

2 shallots, finely chopped

2 jalapeno peppers, grilled, peeled, and chopped with seeds

Cracked Wheat Salad

2 tablespoons ancho chili powder

1/2 cup freshly chopped flat-leaf parsley

1/4 cup coarsely chopped toasted hazelnuts

1 tablespoon honey

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