Seared Salmon with Smokey Barbeque Sauce and Jicama Mango Salsa

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Serves 4

2 tbsp. Cilantro (minced)
1-1/2 cup Jicama (diced)
1-1/2 cup Mango (diced)
1 cup Red Onion (diced)
1 whole jalapeno- deseeded, diced
2 tbsp. Honey
3 Limes- juiced
zest from one lime
1/2 teaspoon cumin
1 small avocado- diced
Salt & Pepper to taste

Combine all ingredients and let sit for about an hour.

Smokey Barbeque Sauce

3 cups chopped Spanish or Vidalia onions
1/4 cup honey
1 Tablespoon chopped garlic
2 Tablespoon lemon juice- fresh
1 cup finely chopped green bell pepper
1 teaspoon salt
2 Tablespoon parsley
1 Tablespoon Worcestershire sauce
2 Tablespoons butter
3 Tablespoons rice vinegar
1 teaspoon smoked paprika
2 cups ketchup with no corn syrup
Tabasco or other hot sauce to taste

In a large kettle, combine chopped onions, honey, minced garlic, lemon juice, chopped green bell pepper, salt, parsley, steak sauce, white wine, vinegar, smoke flavoring, ketchup, and liquid hot pepper sauce. Bring to a boil and cook, covered, on low heat for 2 hours.

Marinade Salmon with sauce after it has cooled. Marinate at least an hour. Add more sauce over salmon, bake at 350 degrees for 15 minutes, top with salsa.

Makes about 5 cups

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