B. B. King’s Carolina Salmon

B.B. King's Blues Club Recipe

Serves 4 

Corn and Sausage Chowder:
vegetable oil, as needed 
4 cups andouille sausage, sliced and cut in half moons 
4 green onions, cut on bias 
4 cups corn kernels 
4 cups canned diced tomatoes with the juice 
salt and pepper to taste 
4 cups heavy cream 

Coat the bottom of a large pot with vegetable oil. Add the andouille sausage and scallions and cook until sausage is browned. Next, add the corn and canned tomatoes with the juice. Season with salt and pepper and cook for 2 to 3 minutes. Finally, add the cream and cook for 8 to 10 minutes on a low heat. Set aside until needed. 

Carolina Barbecue Glaze:
1 cup apple cider vinegar
4 tablespoons minced garlic
3/4 cup red onions, small diced
1 jalapeno, sliced
4 tablespoons rib rub
4 tablespoons tomato paste
2 bay leaves
1 teaspoon chile flakes
1 tablespoon whole peppercorns
1 cup sugar

Heat apple cider vinegar in a saute pan over medium heat. Once hot, add the onions and garlic and cook for 3 minutes. Add the jalapeno peppers and cook for another 3 minutes. Add the rest of the ingredients and cook for 8 to 10 minutes, until the sauce has reduced to a thick glaze. Set aside until needed.

Main Dish:
4 (7-8 oz.) salmon filets
vegetable oil, as needed
salt and pepper, as needed
20 (16/20 count) shrimp, deveined and tail on
Sausage and Corn Chowder
Carolina Barbecue Glaze
parsley (optional)

Season the salmon filets with oil, salt and pepper. Grill, skin side up for 3 to 4 minutes. Turn the salmon over and cook the second side for another 3 to 4 minutes or until fish reaches desired doneness. Coat the bottom of a saute pan with vegetable oil and warm over medium heat. Once the oil is hot, add the shrimp to the pan. Cook the shrimp for about one minute, then turn them over and cook the second side for 40 seconds. Add the sausage and corn chowder to the pan and bring to a boil.

To plate, position the shrimp around a large pasta bowl and pour the chowder in the middle of the dish. Place the salmon on top of the chowder. Drizzle 3 tablespoons of Carolina glaze on top of each salmon filet. Garnish with parsley.

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