Barbecue Salmon with Radish Slaw

This wasn't one of my favorite recipes that I've tried... I actually didn't even really follow the recipe a whole lot, but I still wanted to share it with you in case one of you may be interested in giving it a try! I baked the salmon in the oven rather than using a Grill Pan, but still used the Smoky Barbecue Rub and brushed the salmon with the vinegar and honey mixture. I only brushed half of the salmon with the vinegar/honey mixture, and I'm very glad that I did. It wasn't that good! It was very sweet and overpowering. You couldn't even taste the salmon. But, the half of the salmon that only had the Smoky Barbecue Rub on it was pretty good.

I didn't make the radish slaw. I forgot to get the ingredients and then it was a long day and I didn't feel like going back out to the store blah, blah, blah... but I'm kind of glad that I didn't make it now because it would have been mixed with the remaining vinegar/honey mixture, which we didn't really like. So, it all worked out!

A few notes from the cookbook: 1) The Ultimate Mandoline quickly and evenly slices radishes. To easily cut slices into julienne strips, arrange slices in a long row before cutting crosswise, 2) To check for bones in salmon fillet, bend raw fillet back and run fingers over surface of fillet. You can easily pull out any pin bones with your fingers, and 3) Reducing the vinegar evaporates the water and intensifies the flavor.

Maybe some of you will enjoy this - let me know!

Barbecue Salmon with Radish Slaw
Pampered Chef 29 Minutes to Dinner
Published by The Pampered Chef, Ltd. in 2007.

Total time: 23 minutes  Yield: 4 servings

1/2 cup cider vinegar
1/3 cup honey
1 lb radishes (about 3 cups)
1 medium carrot
2 tbsp snipped fresh parsley
4 skinless salmon fillets (4 oz each)
2 tbsp Smoky Barbecue Rub
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 tbsp olive oil

1. Pour vinegar into Small Batter Bowl. Microwave on high 4 minutes or until reduced by half. Whisk in honey; microwave an additional 3-4 minutes or until beginning to thicken. Using Oven Mitts, carefully remove batter bowl from microwave; set aside to cool. (Honey mixture will be very hot.)
2. Meanwhile, slice radishes using Ultimate Mandoline fitted with v-shaped blade. Cut slices into thin julienne strips with Santoku Knife. Peel carrot; cut into julienne strips using Julienne Peeler. Snip parsley using Kitchen Shears. Combine radishes, carrot and parsley in Classic Batter Bowl.
3. Heat Grill Pan over medium-high heat 5 minutes. As pan heats, coat salmon on all sides with barbecue rub. Cook 2-3 minutes or until grill marks appear. Turn salmon over; cook 2-3 minutes or until salmon flakes easily with a fork. Remove from heat. Pour 3 tbsp of the honey mixture into Prep Bowl and brush over salmon.
4. To serve, whisk salt and black pepper into remaining honey mixture. Slowly add oil while whisking constantly until blended. Pour vinaigrette over radish mixture; toss to coat. Serve slaw immediately with salmon.