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Associated Press

Here’s an easy way to serve salmon with a twist: It takes the place of a burger, sandwiched in toasted rolls, at the cookout.

This recipe for BBQ Salmon Sandwich comes from chef Randy Waidner of Chicago’s Weber Grill restaurant.

He suggests that you serve it with asparagus and potatoes, which you can grill tastily over the same fire.

For seasoning, use a favorite prepared barbecue rub and sauce. A common rub that would suit salmon could be a combination of salt, sugar, pepper combined with chopped herbs such as dill or shallots, to suit your taste.

BBQ Salmon Sandwich4 6-oz. fresh salmon fillets

2 tbsp. olive oil

1 tbsp. barbecue rub

2/3 cup barbecue sauce

1 red onion, sliced 1/4-inch thick

1 large ripe tomato, sliced 1/4-inch thick

4 leaves Boston or leaf lettuce

4 kaiser rolls, toasted lightly

Brush the salmon with the oil and season with barbecue rub. Sear the fish on one side for 2 minutes directly over the fire (direct heat).

Turn fish over and sear for 2 minutes. Move fish to the side of the fire (indirect heat), baste with your favorite barbecue sauce and cook until done, about 6 more minutes.

Garnish with red onion, a slice of tomato and Boston or leaf lettuce, serve on a toasted kaiser roll.

Makes 4 servings.

Note: For a more complex flavor, the onions and tomatoes may be grilled. Just slice the onions and tomatoes 1/4-inch thick; season with salt and pepper and olive oil before grilling until lightly charred, about 4 to 5 minutes.

Nutrition facts per serving: 550 calories, 22 g. fat (3 g. saturated fat) 480 mg. sodium, 41 g. protein, 95 mg. cholesterol, 46 g. carbohydrate.

Asparagus & Potatoes16 large asparagus spears

4 medium Yukon Gold potatoes

2 tbsp. olive oil

Salt and pepper to taste

Clean and trim asparagus, season with olive oil, salt and pepper. Grill asparagus directly over the fire for about 5 minutes.

Clean and cut potatoes in quarters, season with olive oil, salt and pepper. Grill over low fire until tender, about 10 to 15 minutes.

Nutrition facts per serving: 180 calories, 14 fat (2 g. saturated fat), 10 mg. sodium, 2 g. protein, 0 mg. cholesterol, 13 g. carbohydrate.

For diners who want wine with their meal, Waidner suggests a Chardonnay as a good complement to the salmon. The fresh fruity flavor of this white wine balances the spiciness of the barbecue rub.

Waidner endorses the idea of having a glass of wine with barbecue. “Forget the myth that wine is only for fancy food and that you have to drink soda or beer with grilled foods.” He says wine can be a good match for most cookout fare.

Here are his tips for wine in the backyard:

Relax about the glass. The first thing to remember is that you don’t need a fancy stemmed glass to enjoy wine. If you’re dining outdoors even a plastic cup would do the trick.

Don’t worry about leftovers. Wine will keep in the refrigerator for about 3 to 5 days. Just re-cork the wine after drinking a glass or two.

Chill out. If you prefer white wine outdoors, don’t worry about an ice bucket to keep it cold. The wine will stay chilled. Some people drop an ice cube in their wine if they prefer it colder.

Mix and match. You can serve both red and white wine with your backyard barbecue. Both types are good with grilled foods; serving both will help you find out what combinations you like best.

The cork won’t kill you. The wine is not ruined if pieces of cork fall into your wine. Just remove the cork bits from the wine and enjoy as you normally would.

Finding the right wine isn’t complicated. The main thing to remember when matching wine with grilled foods is to drink what you like with the foods that you like.

If that means enjoying a red wine with grilled chicken or fish or white wine with a burger or a steak, that’s perfectly fine.

Copyright © 2001, Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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